Category: Soups and Stews

Are you looking for a refreshing and flavorful soup to cool off during the summer months? Look no further than the classic French soup, Vichyssoise! This chilled soup has been a staple of French cuisine for centuries, and its creamy texture and subtle flavors have made it a beloved favorite among foodies. But why settle for just one recipe when you can try 17 more with a twist? From smoky bacon to truffle oil, we’ve gathered the most unique and delicious vichyssoise recipes out there, each with its own special flavor profile.

In this article, we’ll take you on a culinary journey around the world, exploring different takes on the classic recipe. From spicy jalapeño and lime to roasted red pepper and caramelized onion, these creative twists will add a new level of excitement to your soup game. So grab a spoon, get ready to chill out, and let’s dive into the wonderful world of creamy vichyssoise!

Classic Leek and Potato Vichyssoise

This creamy soup is a French classic that’s perfect for any occasion. Made with tender leeks, potatoes, garlic, and cream, it’s a delicious and comforting treat.

Ingredients:

– 2 large leeks, white and light green parts only, chopped
– 3-4 medium-sized potatoes, peeled and diced
– 2 cloves of garlic, minced
– 1/2 cup heavy cream
– 2 cups chicken or vegetable broth
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the chopped leeks in butter until tender and lightly browned (about 10-12 minutes).
2. Add the diced potatoes, garlic, salt, and pepper. Cook for an additional 5 minutes.
3. Pour in the broth and bring to a boil.
4. Reduce heat and simmer until the potatoes are tender (about 20-25 minutes).
5. Use an immersion blender or transfer the soup to a blender to puree until smooth.
6. Stir in the heavy cream and adjust seasoning as needed.
7. Serve warm, garnished with chopped chives or scallions if desired.

Cooking Time: About 35-40 minutes.

Chilled Cucumber Vichyssoise

Chilled Cucumber Vichyssoise: A Refreshing Summer Soup

This chilled soup is a perfect treat for hot summer days. The combination of cucumbers, yogurt, and dill creates a refreshing and light flavor profile that’s sure to quench your thirst.

Ingredients:

– 2 large cucumbers, peeled and thinly sliced
– 1 cup plain Greek yogurt
– 1/4 cup chopped fresh dill
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1/4 cup cold water

Instructions:

1. In a blender or food processor, puree the cucumber slices until smooth.
2. In a large bowl, combine the blended cucumber mixture, yogurt, dill, lemon juice, salt, and pepper. Mix well.
3. Stir in the cold water to thin out the soup to your desired consistency.
4. Chill the soup in the refrigerator for at least 30 minutes before serving.
5. Serve the Chilled Cucumber Vichyssoise chilled, garnished with additional dill if desired.

Cooking Time: None (the soup is served chilled)

Roasted Garlic and Cauliflower Vichyssoise

Roasted Garlic and Cauliflower Vichyssoise: A creamy and comforting soup that showcases the rich flavors of roasted garlic and cauliflower.

Ingredients:

– 1 head of cauliflower, broken into florets
– 3-4 cloves of garlic, peeled and separated
– 2 tablespoons olive oil
– 1 onion, diced
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh chives or parsley for garnish (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes, or until tender and lightly caramelized.
3. In a large pot, sauté the diced onion in the remaining 1 tablespoon of olive oil over medium heat until translucent.
4. Add the roasted garlic to the pot and cook for 1 minute, stirring constantly.
5. Pour in the chicken broth and bring the mixture to a simmer.
6. Stir in the heavy cream and cooked cauliflower. Season with salt and pepper to taste.
7. Serve warm, garnished with fresh chives or parsley if desired.

Cooking Time: Approximately 30-40 minutes

Smoky Bacon and Chive Vichyssoise

This creamy soup gets a smoky boost from crispy bacon and a punch of freshness from chives. Perfect for a chilly evening, this recipe is easy to make and packed with flavor.

Ingredients:

– 2 tablespoons butter
– 6 slices smoky bacon, diced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 1/2 cup diced fresh chives
– Salt and pepper to taste

Instructions:

1. In a large pot, melt butter over medium heat. Add bacon and cook until crispy, then remove from pot.
2. Add onion and garlic to the pot; cook until softened.
3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Stir in heavy cream and cooked bacon. Season with salt and pepper to taste.
5. Serve hot, garnished with chives.

Cooking Time: 20-25 minutes

Herbed Buttermilk Vichyssoise

Cool down with this creamy and flavorful soup, infused with the brightness of fresh herbs. This herby buttermilk vichyssoise is perfect for a light and satisfying meal.

Ingredients:

– 2 cups buttermilk
– 1 cup chicken broth
– 1/4 cup chopped fresh chives
– 2 tablespoons chopped fresh parsley
– 1 teaspoon Dijon mustard
– Salt and pepper, to taste
– 2 tablespoons unsalted butter

Instructions:

1. In a medium saucepan, combine buttermilk, chicken broth, chives, parsley, and mustard.
2. Bring the mixture to a simmer over medium heat.
3. Reduce the heat to low and let it cook for 10-12 minutes, or until the soup has thickened slightly.
4. Stir in the butter until melted.
5. Season with salt and pepper to taste.
6. Serve warm or chilled.

Cooking Time: 15-18 minutes

Spicy Jalapeño and Lime Vichyssoise

This Spicy Jalapeño and Lime Vichyssoise recipe adds a bold and zesty twist to the traditional French soup. The combination of creamy potatoes, spicy jalapeños, and tangy lime juice creates a unique and delicious flavor profile that’s perfect for warm weather.

Ingredients:

– 2 large potatoes, peeled and diced
– 1/4 cup heavy cream
– 1/2 cup chicken broth
– 1/4 cup chopped fresh cilantro
– 2 jalapeños, seeded and finely chopped
– Juice of 1 lime (about 2 tablespoons)
– Salt and pepper to taste

Instructions:

1. In a large pot, combine potatoes, heavy cream, and chicken broth. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes or until potatoes are tender.
2. Add chopped cilantro, jalapeños, and lime juice to the pot. Stir well to combine.
3. Season with salt and pepper to taste.
4. Serve warm or chilled, garnished with additional cilantro if desired.

Cooking Time: 25-30 minutes

Truffle Oil Infused Vichyssoise

This luxurious take on the classic French soup, Vichyssoise, is infused with the rich flavor of truffle oil. The result is a creamy, savory, and decadent delight perfect for special occasions or a cozy night in.

Ingredients:

– 2 tablespoons butter
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups potatoes, peeled and diced
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1 teaspoon truffle oil
– Salt and pepper to taste
– Fresh chives or parsley for garnish (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add potatoes, heavy cream, chicken broth, and truffle oil. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
3. Purée soup with an immersion blender or transfer to a blender in batches. Season with salt and pepper to taste.
4. Serve warm, garnished with chives or parsley if desired.

Cooking Time: 30-40 minutes

Coconut Milk and Lemongrass Vichyssoise

Vichyssoise, a classic French soup, gets an exotic twist with the addition of coconut milk and fragrant lemongrass. This creamy and refreshing soup is perfect for a warm day or as a unique appetizer.

Ingredients:

– 2 cups chicken broth
– 1 cup coconut milk
– 2 stalks lemongrass, bruised
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, combine chicken broth, coconut milk, lemongrass, onion, and garlic.
2. Bring to a simmer over medium heat, then reduce heat to low and let cook for 20 minutes or until the flavors have melded together.
3. Remove from heat and stir in salt and pepper.
4. Chill soup in refrigerator for at least 30 minutes before serving.
5. Garnish with fresh cilantro leaves, if desired.

Cooking Time: 40 minutes

Roasted Red Pepper Vichyssoise

This recipe gives the traditional French soup, vichyssoise, a vibrant and flavorful spin by incorporating roasted red peppers. The result is a creamy, slightly sweet, and smoky soup that’s perfect for any occasion.

Ingredients:

– 2 large red bell peppers
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream
– 1 tablespoon butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Roast the red bell peppers for 30-40 minutes, or until charred and blistered.
3. Remove the peppers from the oven and let them cool down.
4. Peel the peppers and chop them into small pieces.
5. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened.
6. Add the roasted red pepper, broth, and heavy cream to the pot. Season with salt and pepper to taste.
7. Bring the mixture to a simmer and let it cook for 15-20 minutes or until heated through.
8. Serve hot, garnished with fresh parsley or chives if desired.

Cooking Time: 45-50 minutes

Avocado and Cilantro Vichyssoise

This creamy soup is a perfect blend of cool and spicy, with the richness of avocados and the brightness of cilantro. Serve it chilled for a refreshing twist on traditional vichyssoise.

Ingredients:

– 3 ripe avocados
– 1/2 cup chopped fresh cilantro
– 2 tablespoons unsalted butter
– 1 onion, diced
– 4 cups chicken or vegetable broth
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup heavy cream (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Peel and dice the avocados, then add them to the pot along with the broth, salt, and pepper. Bring to a simmer.
3. Remove from heat and let cool to room temperature.
4. Stir in the chopped cilantro.
5. Chill the soup in the refrigerator for at least 30 minutes.
6. Just before serving, stir in heavy cream if using.

Cooking Time: 15-20 minutes

Sweet Corn and Basil Vichyssoise

This creamy soup is a perfect blend of sweet corn, fresh basil, and potatoes. It’s a great way to enjoy the flavors of summer in a comforting bowl.

Ingredients:

– 2 cups heavy cream
– 1 cup whole milk
– 1 medium onion, diced
– 3-4 cups cooked corn kernels (fresh or frozen)
– 2 large potatoes, peeled and diced
– 1/4 cup chopped fresh basil
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion in a little butter until softened.
2. Add the cooked corn, potatoes, heavy cream, and whole milk. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the potatoes are tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, let it cool and blend in a blender or food processor.
4. Stir in chopped basil and season with salt and pepper to taste.
5. Serve warm or chilled, garnished with additional basil if desired.

Cooking Time: 20-25 minutes

Caramelized Onion and Thyme Vichyssoise

This classic French potato soup gets a boost of flavor from sweet caramelized onions and the subtle tang of thyme. Perfect for a chilly evening, this recipe serves 4-6 people.

Ingredients:

– 3 large potatoes, peeled and diced
– 2 large yellow onions, thinly sliced
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream
– 1/2 cup whole milk
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the sliced onions and cook for 30-40 minutes, stirring occasionally, until they are dark golden brown.
2. Add the diced potatoes, garlic, and thyme to the pot. Cook for an additional 5 minutes, stirring frequently.
3. Pour in the heavy cream and whole milk. Bring the mixture to a simmer, then reduce heat to low and let cook for 15-20 minutes, or until the potatoes are tender.
4. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh thyme if desired.

Cooking Time: 45-50 minutes

Wild Mushroom and Sage Vichyssoise

This creamy, comforting soup is a perfect representation of the beauty of fall’s harvest. With the earthy flavors of wild mushrooms and the subtle sweetness of sage, this vichyssoise is sure to warm your heart and soul.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, finely chopped
– 3 cups mixed wild mushrooms (such as chanterelle, oyster, and cremini), cleaned and sliced
– 4 cups chicken broth
– 1/2 cup heavy cream
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
3. Pour in broth and bring mixture to a boil. Reduce heat and simmer for 15 minutes.
4. Use an immersion blender or a regular blender to puree soup until smooth.
5. Stir in heavy cream and chopped sage. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh thyme leaves if desired.

Cooking Time: 30-40 minutes

Sun-Dried Tomato and Parmesan Vichyssoise

This vibrant and flavorful soup combines the richness of sun-dried tomatoes with the savory taste of Parmesan cheese, all wrapped up in a creamy and comforting vichyssoise.

Ingredients:

– 2 cups vegetable or chicken broth
– 1 cup heavy cream
– 1/2 cup cooked leeks (white and light green parts only)
– 1/4 cup sun-dried tomatoes, chopped
– 2 tablespoons unsalted butter
– 1 teaspoon Dijon mustard
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup grated Parmesan cheese
– Fresh parsley or chives for garnish (optional)

Instructions:

1. In a large pot, combine broth and heavy cream. Bring to a simmer over medium heat.
2. Add cooked leeks, sun-dried tomatoes, butter, mustard, salt, and pepper. Stir until the butter has melted and the mixture is smooth.
3. Reduce heat to low and let soup simmer for 10-15 minutes or until heated through.
4. Stir in Parmesan cheese until melted and well combined.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with parsley or chives if desired.

Cooking Time: 15-20 minutes

Beetroot and Horseradish Vichyssoise

Vichyssoise, a classic French soup, gets a bold makeover with the addition of sweet beetroot and spicy horseradish. This recipe is perfect for a chilly evening or as a unique side dish.

Ingredients:

– 2 large beetroot, peeled and diced
– 2 tablespoons unsalted butter
– 1 small onion, finely chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– 2 tablespoons freshly grated horseradish
– Salt and pepper to taste
– Fresh chives or parsley for garnish (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent.
2. Add diced beetroot and cook for 5 minutes, stirring occasionally.
3. Pour in broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until beetroot is tender.
4. Use an immersion blender or transfer soup to a blender and puree until smooth.
5. Stir in heavy cream and grated horseradish. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh chives or parsley if desired.

Cooking Time: 30-40 minutes

Curried Cauliflower and Apple Vichyssoise

A creamy and aromatic soup that combines the sweetness of apples with the spiciness of curry, all wrapped up in a velvety cauliflower puree.

Ingredients:

– 1 head of cauliflower, broken into florets
– 2 medium-sized apples, peeled and chopped
– 2 tablespoons of curry powder
– 1 onion, chopped
– 4 cups of chicken or vegetable broth
– 1/2 cup of heavy cream or coconut cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, sauté the onion and curry powder in a little bit of oil until fragrant.
2. Add the cauliflower and cook until tender, about 5-7 minutes.
3. Add the chopped apples and broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the apples are soft.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Stir in the heavy cream or coconut cream and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 30-40 minutes

Smoked Salmon and Dill Vichyssoise

Vichyssoise, the classic French soup, gets a flavorful boost from smoked salmon and fresh dill. This recipe is perfect for a light and refreshing meal or as an appetizer.

Ingredients:

– 1 1/2 cups chicken broth
– 1 cup heavy cream
– 1/2 cup diced red bell pepper
– 1/4 cup diced fresh chives
– 2 tablespoons unsalted butter
– 2 teaspoons Dijon mustard
– 1 teaspoon chopped fresh dill
– Salt and pepper to taste
– 6 oz smoked salmon, flaked

Instructions:

1. In a medium saucepan, combine chicken broth, heavy cream, red bell pepper, chives, butter, mustard, and salt.
2. Bring mixture to a simmer over medium heat; reduce heat to low and cook for 10 minutes or until vegetables are tender.
3. Stir in flaked smoked salmon and chopped dill.
4. Taste and adjust seasoning as needed.
5. Serve warm or chilled, garnished with additional chives if desired.

Cooking Time: 20-25 minutes

Zucchini and Mint Vichyssoise

This creamy soup is a perfect blend of zucchini’s subtle flavor, fresh mint’s cooling essence, and the richness of potatoes. It’s an ideal recipe for warm weather or any time you want a light yet satisfying meal.

Ingredients:
– 2 medium zucchinis, diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups chicken broth
– 1 cup milk
– 1/2 cup grated cheddar cheese (optional)
– 1/4 cup fresh mint leaves, chopped
– Salt and pepper to taste
– 2 tablespoons butter

Instructions:

1. In a large pot, sauté the onion and garlic in butter until softened.
2. Add zucchinis, chicken broth, milk, and cheddar cheese (if using). Bring to a boil, then reduce heat and simmer for 15 minutes or until zucchinis are tender.
3. Stir in chopped mint leaves. Season with salt and pepper as needed.
4. Serve warm or chilled, garnished with additional mint leaves if desired.

Cooking Time: 20-25 minutes

Summary

Get ready to take your vichyssoise game to the next level! This article presents 18 creamy and refreshing recipes with unique twists. From classic combinations like leek and potato to bold flavors like truffle oil and smoked salmon, there’s a vichyssoise recipe for every palate. Try chilled cucumber and herb buttermilk, or go spicy with jalapeño and lime. Whatever your taste buds desire, this collection has got you covered. Whether it’s a light and zesty soup for summer or a comforting bowl for winter, these recipes are sure to please.

As the days grow shorter and the nights grow darker, it’s time to get cozy with a warm, comforting bowl of soup. And what better way to celebrate the spookiest night of the year than with a selection of creepy-delicious soups that are sure to cast a spell on your taste buds? From Pumpkin and Black Bean Witch’s Brew Soup to Zombie Brain Mushroom and Barley Soup, we’ve conjured up 20 spine-tingling recipes that are sure to make your Halloween party a howling success. So grab your witches’ hat and your favorite spoon, and get ready to dive into the most haunted menu of the season…

Pumpkin and Black Bean Witch’s Brew Soup

This enchanting soup combines the warmth of pumpkin with the earthiness of black beans, creating a bewitching brew that will cast a spell on your taste buds.

Ingredients:

– 1 medium pumpkin (about 2 lbs), peeled and cubed
– 1 can black beans, drained and rinsed
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)

Instructions:

1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the pumpkin, black beans, vegetable broth, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the pumpkin is tender.
3. Use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth.
4. Serve hot, garnished with fresh cilantro if desired.

Cooking Time: 20-25 minutes

Bloody Tomato Bisque with Eyeball Mozzarella

Elevate your soup game with this creative take on traditional tomato bisque, featuring creamy eyeball mozzarella balls that add a fun and unexpected touch.

Ingredients:

– 2 lbs fresh tomatoes, diced
– 1/4 cup olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup vegetable broth
– 1/2 cup heavy cream
– Eyeball mozzarella balls (about 12-15)

Instructions:

1. In a large pot, heat olive oil over medium-high heat.
2. Add chopped onion and cook until translucent, about 5 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add diced tomatoes, smoked paprika, salt, and pepper. Cook for 10-12 minutes or until the mixture thickens slightly.
5. Stir in vegetable broth and heavy cream. Bring to a simmer.
6. Form eyeball mozzarella balls by cutting mozzarella into small pieces and then rolling them between your hands to shape.
7. Serve the bisque hot, garnished with an eyeball mozzarella ball on top.

Cooking Time: 30-40 minutes

Creamy Ghostly Cauliflower Soup

This creamy soup is a masterclass in subtlety, with the delicate flavors of cauliflower and garlic taking center stage. A dollop of crème fraîche adds a touch of sophistication to this effortless, yet impressive, dish.

Ingredients:

– 1 head of cauliflower, broken into florets
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1/2 cup chicken or vegetable broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Crème fraîche (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add cauliflower, broth, and salt. Bring to a boil, then reduce heat and simmer until cauliflower is tender, about 15-20 minutes.
4. Use an immersion blender (or transfer soup to a blender) to puree soup until smooth.
5. Stir in heavy cream and season with pepper.
6. Serve hot, topped with crème fraîche if desired.

Cooking Time: 25-30 minutes

Monster Green Pea and Spinach Soup

A creamy and nutritious soup that’s perfect for a monster-sized appetite! This recipe is packed with protein, fiber, and vitamins from the combination of green peas, spinach, and chicken broth.

Ingredients:

– 1 cup frozen green peas
– 2 cups fresh spinach leaves
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– 1 tablespoon butter
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the butter until melted.
2. Add the frozen green peas and cook until thawed, about 3-4 minutes.
3. Add the chicken broth, spinach leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the spinach has wilted.
4. Use an immersion blender (or transfer the soup to a blender) to puree the mixture until smooth.
5. Stir in the heavy cream or half-and-half. Heat the soup over low heat until warmed through.

Cooking Time: 15-18 minutes

Witch’s Finger Carrot and Ginger Soup

Witch’s Finger Carrot and Ginger Soup Recipe

This enchanting soup is a perfect blend of sweet carrots and spicy ginger, making it a delightful treat for any occasion. With its unique name and mesmerizing color, this recipe is sure to cast a spell on your taste buds.

Ingredients:
• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chopped fresh carrots
• 1-inch piece of fresh ginger, peeled and grated
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream (optional)
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened.
2. Add carrots, ginger, and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until carrots are tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, let it cool and blend in a blender.
4. If desired, stir in heavy cream. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 20-25 minutes

Haunted Butternut Squash and Apple Soup

As the leaves change colors and the wind starts to howl, warm up with a bowl of our Haunted Butternut Squash and Apple Soup. This creamy concoction is infused with the comforting essence of fall, perfect for a spooky evening by the campfire.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups chicken broth
– 1 cup apple cider
– 1 large Granny Smith apple, peeled and chopped
– Heavy cream or coconut cream (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and roast for 45 minutes.
2. In a large pot, sauté the onion, garlic, cumin, smoked paprika, salt, and pepper until the onion is translucent.
3. Scoop out the roasted squash flesh and add it to the pot with chicken broth, apple cider, and chopped apple.
4. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
5. Use an immersion blender or regular blender to puree the soup until smooth. Add heavy cream or coconut cream if desired. Serve hot.

Cooking Time: 1 hour 15 minutes

Zombie Brain Mushroom and Barley Soup

A hearty, comforting soup that’s perfect for a post-apocalyptic evening. This recipe combines the earthy flavors of mushrooms with the nutty taste of barley to create a deliciously eerie brew.

Ingredients:

– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 cup pearl barley
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
4. Add the pearl barley, vegetable broth, diced tomatoes, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the barley is tender.
5. Season with salt and pepper to taste. Garnish with chopped parsley if desired.

Cooking Time: 45-50 minutes

Spiderweb Cream of Pumpkin Soup

As the leaves turn golden and the air grows crisp, warm up with a creamy and comforting bowl of Spiderweb Cream of Pumpkin Soup. This recipe weaves together the sweetness of pumpkin, the richness of heavy cream, and the subtle spice of nutmeg to create a cozy and inviting treat.

Ingredients:

– 1 small sugar pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 4 cups chicken broth
– 1 cup heavy cream
– Fresh parsley or thyme for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened (5 minutes).
2. Add pumpkin, cumin, nutmeg, and salt. Cook for 10 minutes, stirring occasionally.
3. Pour in chicken broth; bring to a boil, then reduce heat and simmer for 20-25 minutes or until pumpkin is tender.
4. Stir in heavy cream; season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or thyme.

Cooking Time: 40-45 minutes

Black Magic Lentil and Sweet Potato Soup

This enchanting soup combines the earthy flavors of lentils and sweet potatoes with a hint of spice, perfect for a cozy evening by the fire.

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 2 large sweet potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. In a large pot, sauté the onion and garlic in a little oil until softened.
2. Add the lentils, sweet potatoes, cumin, smoked paprika, and diced tomatoes. Stir well.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and simmer for 30-40 minutes or until the lentils and sweet potatoes are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves.

Cooking Time: 45 minutes

Vampire’s Kiss Roasted Red Pepper Soup

As the sun sets, warm up with a bowl of this rich and smoky roasted red pepper soup, infused with the essence of garlic and a hint of spice.

Ingredients:

– 4 large red bell peppers
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Roast the red peppers for 30-40 minutes, or until charred and blistered.
3. Remove skin, seeds, and stems from peppers; place in a blender with remaining ingredients.
4. Blend until smooth, adding more broth if needed.
5. Taste and adjust seasoning as desired.
6. Serve hot, garnished with chopped fresh herbs (such as parsley or cilantro) and a dollop of heavy cream or half-and-half, if desired.

Cooking Time: 40 minutes

Graveyard Chili with Bone-Shaped Breadsticks

Get ready to dig into a spooky-ooky good time with this Graveyard Chili recipe, served alongside crispy bone-shaped breadsticks. Perfect for a Halloween party or a cozy night in, this dish is sure to cast a spell on your taste buds.

Ingredients:

For the chili:

– 1 lb ground beef
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– Salt and pepper to taste
– Water, as needed

For the breadsticks:

– 2 cups all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 tbsp olive oil
– 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook ground beef in a large pot over medium-high heat, breaking it up into small pieces.
3. Add onion, garlic, bell pepper, chili powder, cumin, paprika, and cayenne pepper; cook until vegetables are tender.
4. Stir in diced tomatoes, kidney beans, salt, and pepper; add water as needed to achieve desired consistency.
5. For breadsticks: Mix flour, Parmesan cheese, salt, and pepper in a bowl. Add olive oil and mix until dough forms. Roll out to 1/4-inch thickness and cut into bone shapes.
6. Bake breadsticks for 12-15 minutes or until golden brown.

Cooking Time: 30-40 minutes

Bewitched Broccoli and Cheddar Soup

This creamy soup is a delightful twist on the classic broccoli cheddar recipe, with a hint of magic that will leave you spellbound. Perfect for a cozy evening or as a comforting meal.

Ingredients:

– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups broccoli florets
– 2 cups chicken broth
– 1 cup milk
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add broccoli, chicken broth, and milk. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until broccoli is tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return it to the pot.
5. Stir in cheddar cheese until melted. Season with salt and pepper to taste.
6. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Frankenstein’s Green Pea and Mint Soup

As the sun sets over the Transylvanian countryside, nothing satisfies the monster’s growling stomach like a warm bowl of creamy Green Pea and Mint Soup. This refreshing recipe is sure to revitalize even the most undead of appetites.

Ingredients:

– 1 cup fresh green peas
– 2 cups chicken broth
– 1/4 cup heavy cream
– 2 tablespoons unsalted butter
– 1 tablespoon chopped fresh mint leaves
– Salt and pepper, to taste

Instructions:

1. In a large pot, combine green peas, chicken broth, and butter. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Use an immersion blender or a regular blender to puree the mixture until smooth.
3. Stir in heavy cream and chopped mint leaves. Season with salt and pepper to taste.
4. Serve hot, garnished with additional mint leaves if desired.

Cooking Time: 15-20 minutes

Wicked Witch’s Purple Carrot Soup

A spellbindingly delicious soup that will cast a magic spell on your taste buds! This recipe is perfect for a dark and stormy night or anytime you need a little witchy warmth in your belly.

Ingredients:

– 2 large purple carrots, peeled and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped carrots, chicken broth, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the carrots are tender.
3. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
4. Stir in heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 30-40 minutes

Ghostly Coconut and Pumpkin Soup

As the weather cools down, warm up with this creamy and comforting soup that’s perfect for a chilly fall or winter evening. This unique blend of flavors combines the richness of coconut milk with the natural sweetness of pumpkin, creating a truly hauntingly delicious experience.

Ingredients:

– 1 medium pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons butter
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup coconut milk
– 4 cups chicken or vegetable broth
– 1 teaspoon ground cinnamon
– Salt and pepper, to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and pumpkin, cooking for an additional 5 minutes or until the pumpkin is tender.
3. Stir in the coconut milk, broth, and cinnamon. Bring to a simmer and let cook for 15-20 minutes or until heated through.
4. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 30-40 minutes

Cursed Corn Chowder with Bacon Bits

This creamy corn chowder is infused with the essence of darkness and despair, courtesy of crispy bacon bits and a hint of mysterious spices. Perfect for a chilly autumn evening or a spooky movie night.

Ingredients:

– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1/2 cup half-and-half
– 1/4 cup chicken broth
– 2 tablespoons butter
– 6 slices of bacon, cooked and crumbled (the cursed kind)
– Salt and pepper to taste
– Fresh parsley or chives for garnish

Instructions:

1. In a large pot, sauté onion and garlic in butter until translucent.
2. Add corn kernels, half-and-half, chicken broth, and crumbled bacon. Stir well.
3. Bring mixture to a simmer and cook for 10-12 minutes or until corn is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with parsley or chives.

Cooking Time: 15-17 minutes

Jack-O’-Lantern Stuffed Pepper Soup

As the weather cools down, warm up with a bowl of this creamy and comforting soup that combines the flavors of roasted peppers, onions, and garlic. This recipe is perfect for a chilly fall or winter evening.

Ingredients:

– 2 large bell peppers (any color), roasted
– 1 medium onion, chopped
– 3 cloves of garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon paprika
– Salt and pepper to taste
– Optional: crusty bread for serving

Instructions:

1. In a large pot, sauté the onion and garlic in a little oil until softened.
2. Add the roasted peppers, chicken broth, and paprika. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Use an immersion blender or transfer the soup to a blender and puree until smooth.
4. Stir in the heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 30-40 minutes

Sinister Sweet Potato and Black Bean Soup

This dark horse of a soup combines the natural sweetness of sweet potatoes with the earthy depth of black beans, all swirled together in a rich and satisfying broth.

Ingredients:

– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat

Instructions:

1. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
2. Add the diced sweet potatoes, black beans, vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
3. Use an immersion blender or transfer the soup to a blender to puree until smooth.
4. Taste and adjust seasoning as needed. Serve hot, garnished with chopped cilantro or scallions if desired.

Cooking Time: 30-40 minutes

Phantom Pumpkin and Sage Soup

This creamy soup is a perfect blend of autumnal flavors, with the subtle sweetness of pumpkin and the earthy warmth of sage. Serve it as a starter or main course for a cozy fall dinner.

Ingredients:

– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups chicken broth
– 1 cup heavy cream
– 2 teaspoons dried sage
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the butter, onion, and garlic until softened.
2. Add the pumpkin cubes and cook for 5 minutes, stirring occasionally.
3. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until the pumpkin is tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Stir in heavy cream and dried sage. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 30-40 minutes

Goblin’s Gold Turmeric and Carrot Soup

This vibrant and aromatic soup is a delightful treat for the senses, with the warmth of turmeric and ginger perfectly balancing the sweetness of carrots. Perfect as a comforting meal or a pick-me-up snack.

Ingredients:

– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 1 teaspoon ground turmeric
– 1/2 teaspoon ground ginger
– 4 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped carrots, turmeric, and ginger; cook for 2-3 minutes.
5. Pour in the vegetable broth and diced tomatoes; bring to a boil.
6. Reduce heat and simmer for 20-25 minutes or until the carrots are tender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley or cilantro if desired.

Cooking Time: 25-30 minutes

Summary

Get ready for a spellbindingly delicious Halloween with these 20 creepy-crawly soup recipes! From “Pumpkin and Black Bean Witch’s Brew Soup” to “Graveyard Chili with Bone-Shaped Breadsticks”, each recipe is sure to cast a culinary charm. Whether you’re looking for something spooky, kooky, or just plain yummy, this collection of soups has got you covered. So gather ’round the cauldron and get cooking!

Are you looking to supercharge your digestive system and boost your overall well-being? Look no further than the world of fermented vegetables! Fermented foods have been a staple in many cultures around the world for centuries, and it’s easy to see why. Not only do they add a tangy burst of flavor to any meal, but they’re also packed with gut-friendly probiotics that can help regulate your digestive system and even support immune function.

In this article, we’ll dive into 18 tangy fermented vegetable recipes that are sure to tantalize your taste buds and nourish your body. From spicy kimchi to crunchy sauerkraut, each recipe is carefully crafted to bring out the best flavors of its ingredient vegetables. So whether you’re a seasoned fermenter or just starting out on this gut-friendly journey, we’ve got you covered!

Spicy Fermented Kimchi with Napa Cabbage

Kimchi, a staple Korean condiment, is a spicy fermented vegetable dish that adds depth and excitement to any meal. This recipe for Spicy Fermented Kimchi with Napa Cabbage uses a classic combination of ingredients to create a bold and tangy flavor profile.

Ingredients:

– 2 lbs napa cabbage, thinly sliced
– 2 cups Korean chili flakes (gochugaru)
– 1/4 cup fish sauce
– 1/4 cup rice vinegar
– 1/4 cup water
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup chopped scallions, for garnish

Instructions:

1. In a large bowl, combine cabbage, chili flakes, fish sauce, rice vinegar, and water. Massage the mixture with your hands for 5-7 minutes to help release the natural juices from the cabbage.
2. Add garlic and ginger to the bowl and mix well.
3. Pack the kimchi mixture into a jar or container, pressing down firmly to remove any air pockets. Leave about an inch at the top.
4. Cover the jar with cheesecloth or a clean cotton cloth, securing it with a rubber band.
5. Let the kimchi ferment at room temperature (68-72°F) for 1-5 days, shaking the jar daily to aid in fermentation.

Cooking Time: None required! Just let it ferment and enjoy.

Garlic-Dill Fermented Pickles

This recipe yields a tangy and refreshing batch of pickles with a subtle garlic kick, perfect for snacking or adding a burst of flavor to sandwiches.

Ingredients:

– 4 cups thinly sliced cucumbers
– 1/2 cup (120ml) water
– 1/4 cup (60g) granulated sugar
– 1/4 cup (30g) pickling salt
– 3 cloves garlic, minced
– 1/4 cup (15g) fresh dill weed
– 1 tsp (5g) caraway seeds (optional)

Instructions:

1. In a large bowl, combine sliced cucumbers and water. Let it sit for 2 hours to allow the cucumbers to release their natural juices.
2. Drain the liquid and add sugar, pickling salt, garlic, dill weed, and caraway seeds (if using). Mix until the solids are evenly distributed.
3. Pack the pickle mixture into a clean glass jar or container, leaving about 1 inch of headspace.
4. Weight down the pickles with a plate or stone to keep them submerged under their juices.
5. Store the jar at room temperature (68°F-72°F/20°C-22°C) for 3-7 days to allow fermentation.

Cooking Time: 3-7 days

Fermented Carrot Sticks with Turmeric

This recipe combines the sweetness of carrots with the earthy warmth of turmeric, creating a tangy and nutritious fermented snack. By allowing the mixture to ferment, you’ll cultivate beneficial probiotics that support gut health.

Ingredients:

– 2 cups carrot sticks (about 4-6 medium-sized carrots)
– 1/2 cup water
– 1 tablespoon active culture yogurt or probiotic powder
– 1 teaspoon grated turmeric root
– Salt (optional)

Instructions:

1. In a large bowl, combine the carrot sticks and water. Let it sit for at least 4 hours to allow the carrots to soften.
2. Stir in the active culture yogurt or probiotic powder until well combined.
3. Add the grated turmeric and mix until the mixture is evenly colored.
4. Transfer the mixture to a glass jar with a wide mouth, leaving about an inch of space at the top. Cover with a cloth or paper towel to keep out dust.
5. Place the jar in a cool, dark spot (around 68°F-72°F) for 2-3 days to allow fermentation to occur. You may start to see bubbles and a tangy aroma develop.
6. Once fermented to your liking, store the carrots in the refrigerator to slow down the fermentation process.

Cooking Time: 0 hours

Probiotic Fermented Sauerkraut

Start your day with a tangy and nutritious boost by making your own probiotic fermented sauerkraut at home. This recipe is easy to follow and requires minimal equipment, resulting in a deliciously sour condiment packed with beneficial bacteria.

Ingredients:

– 5 lbs (2.3 kg) of cabbage, shredded
– 1 tablespoon of sea salt
– 1/4 cup (60 ml) of water
– Optional: caraway seeds or juniper berries for flavor

Instructions:

1. In a large bowl, massage the shredded cabbage with your hands for about 5 minutes to release its juices.
2. Add the sea salt and mix until the cabbage is evenly coated.
3. Pack the cabbage mixture into a clean glass jar or crock, pressing down firmly to eliminate air pockets.
4. Pour in the water, making sure the cabbage is covered by at least an inch (2.5 cm) of liquid.
5. Cover the jar with cheesecloth or a breathable lid and let it ferment at room temperature (68°F/20°C) for 3-6 weeks.

Cooking Time:

– Fermentation time: 3-6 weeks

Fermented Radish Slices with Ginger

This recipe is a great way to add some excitement to your fermented foods collection. Fermented radish slices with ginger are a perfect addition to any meal, offering a burst of flavor and a good dose of probiotics.

Ingredients:

– 1 large daikon radish, peeled and sliced into 1/8-inch thick rounds
– 2 inches fresh ginger, peeled and sliced into thin coins
– 1 tablespoon sea salt
– 1 cup water

Instructions:

1. In a large bowl, combine the sliced radish and ginger.
2. Sprinkle the sea salt over the mixture and toss to coat evenly.
3. Pack the mixture into a clean glass jar or container, pressing down firmly to remove any air pockets.
4. Pour in the water, making sure that all of the radish and ginger are submerged.
5. Cover the jar with a lid or cheesecloth and let it ferment at room temperature (around 68°F) for 3-5 days, shaking the jar daily.

Cooking Time: 3-5 days

Fermented Beet Kvass

Kvass, a traditional Eastern European fermented beverage, is a refreshing and probiotic-rich drink made with beets, water, and sugar. This recipe uses beets as the main ingredient to create a sweet and earthy kvass.

Ingredients:

– 2 lbs beets
– 1 gallon water
– 1/4 cup granulated sugar
– 1/4 teaspoon active dry yeast (optional)

Instructions:

1. Wash and chop the beets into small pieces.
2. In a large pot, combine the chopped beets and gallon of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the beets are tender.
3. Strain the beet mixture through a cheesecloth or fine-mesh sieve into a large bowl or container. Discard the solids.
4. Add the sugar and stir until dissolved. Allow the mixture to cool to room temperature.
5. Cover the container with a cloth or plastic wrap and let ferment at room temperature (68-72°F) for 2-3 days, or until the liquid becomes slightly carbonated and sour-tasting. If using yeast, add it after 24 hours of fermentation.
6. Strain the kvass through a cheesecloth or fine-mesh sieve into a clean container. Store in the refrigerator to slow down fermentation.

Cooking Time: 2-3 days (fermentation time)

Fermented Jalapeño Peppers

Add a tangy kick to your meals with these fermented jalapeño peppers! With minimal effort and a few simple ingredients, you can create a delicious condiment that’s perfect for snacking, cooking, or as a topping.

Ingredients:

– 1 lb jalapeño peppers, sliced into thin rings
– 1 cup water
– 1 tablespoon salt
– 1 tablespoon sugar
– 1/4 teaspoon starter culture (such as sauerkraut juice or active dry yeast)

Instructions:

1. In a large bowl, combine the sliced jalapeños and water.
2. Add the salt, sugar, and starter culture to the mixture. Stir until the sugar is dissolved.
3. Pack the mixture into a clean glass jar, leaving about 1 inch of headspace at the top.
4. Weight the peppers down with a plate or stone to keep them submerged in the liquid.
5. Store the jar in a cool, dark place (around 65°F to 75°F) for 3-6 weeks, shaking the jar every few days to help fermentation progress.
6. Once the peppers have reached your desired level of sourness and spiciness, transfer them to the refrigerator to slow down fermentation.

Cooking Time: 0 hours

Notes: Fermented jalapeños can be stored in the refrigerator for up to a year. Use them as a topping, add them to sandwiches, or enjoy them as a snack.

Fermented Green Tomato Relish

Fermented Green Tomato Relish Recipe: A Tangy Twist on Traditional Condiments

This recipe transforms green tomatoes into a tangy and crunchy relish, perfect for topping burgers, sandwiches, or using as a side dish.

Ingredients:

– 4 cups green tomatoes, chopped
– 1 cup water
– 1 tablespoon sea salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional)
– 1/4 cup whey or active culture start (available at health food stores)

Instructions:

1. In a large bowl, combine chopped green tomatoes and sea salt. Massage the mixture with your hands for 5-7 minutes to help release juices.
2. Add water, black pepper, and red pepper flakes (if using). Mix well.
3. Cover the bowl with cheesecloth or a clean cotton cloth. Let it sit at room temperature (68°F – 72°F) for 24 hours.
4. After 24 hours, stir in whey or active culture start. Transfer the mixture to a glass jar and refrigerate.
5. Allow the relish to ferment for 3-5 days, or until it reaches your desired level of tanginess.

Cooking Time: None needed! Fermenting occurs naturally at room temperature.

Fermented Red Onion Rings

Transform ordinary onion rings into a tangy, umami-rich snack with this simple fermented recipe. Perfect as a side dish or topping for burgers and sandwiches.

Ingredients:

– 1 large red onion, thinly sliced
– 1/4 cup kosher salt
– 1/4 cup water
– 1 tablespoon sugar
– 1 tablespoon apple cider vinegar
– 1/2 teaspoon caraway seeds (optional)

Instructions:

1. In a large bowl, combine sliced onions and kosher salt. Massage the mixture with your hands for 5 minutes to release juices.
2. Add water, sugar, and apple cider vinegar. Mix until the salt is dissolved.
3. Cover the bowl with cheesecloth or a clean cotton cloth. Let it sit at room temperature (68°F – 72°F) for 24-48 hours, stirring occasionally.
4. After fermentation, rinse the onion rings with cold water to remove excess brine.
5. Pat dry with paper towels and add caraway seeds if desired. Store in an airtight container in the refrigerator.

Cooking Time:

– Fermentation time: 24-48 hours
– Refrigeration time: at least 2 hours before serving

Fermented Daikon Radish Spears

This recipe transforms daikon radishes into a tangy and crunchy snack, perfect for adding a burst of flavor to any meal. The fermentation process brings out the natural sweetness in the radishes, while the spears retain their crunchy texture.

Ingredients:

– 1 large daikon radish
– 1/4 cup Korean chili flakes (gochugaru)
– 1/4 cup sea salt
– 1/2 gallon water
– Optional: garlic cloves and/or green onions for garnish

Instructions:

1. Cut the daikon radish into spears, approximately 4-6 inches long.
2. In a large bowl, mix together Korean chili flakes and sea salt.
3. Add the daikon radish spears to the bowl and toss to coat evenly with the spice mixture.
4. Pack the daikon radish spears into a jar or container, leaving about 1 inch of space at the top.
5. Pour the water over the radishes, making sure they are completely submerged.
6. Cover the jar or container with cheesecloth or a clean cloth and secure with a rubber band.
7. Let the daikon radish spears ferment at room temperature (68-72°F) for 3-4 weeks, shaking the jar once a week.

Cooking Time: None needed! Just let it ferment!

Fermented Mixed Vegetable Medley

This recipe creates a deliciously tangy and probiotic-rich fermented vegetable medley, perfect for adding a nutritious twist to any meal. With a mix of colorful vegetables, this dish is not only flavorful but also visually appealing.

Ingredients:

– 2 cups mixed vegetables (such as carrots, beets, cabbage, bell peppers, and onions)
– 1 tablespoon sea salt
– 1/4 cup water
– 1 tablespoon fermented vegetable starter culture (or 1 tablespoon active dry yeast)

Instructions:

1. Chop the mixed vegetables into bite-sized pieces.
2. In a large bowl, mix together the chopped vegetables, sea salt, and water until they are well coated.
3. Pack the mixture tightly into a clean glass jar or container, leaving about 1 inch of space at the top.
4. Sprinkle the fermented vegetable starter culture (or active dry yeast) over the top of the mixture.
5. Cover the jar with a cloth or paper towel to keep dust out and let it sit in a cool, dark place for 3-7 days, or until the fermentation process is complete.

Cooking Time: 3-7 days

Fermented Cucumber and Dill Salad

This refreshing salad combines the tangy flavors of fermented cucumbers with the brightness of fresh dill, perfect for a light and healthy snack or side dish.

Ingredients:

– 4-6 Kirby cucumbers
– 1/2 cup water
– 1 tablespoon sea salt
– 1/4 cup chopped fresh dill
– 2 tablespoons apple cider vinegar (optional)

Instructions:

1. Slice the cucumbers into thin rounds and place them in a clean glass jar.
2. Mix the water and sea salt, and pour it over the cucumbers, making sure they are completely submerged.
3. Cover the jar with a cloth or plastic wrap and let it ferment at room temperature for 24-48 hours.
4. Just before serving, stir in the chopped fresh dill and apple cider vinegar (if using).
5. Taste and adjust the seasoning as needed.

Cooking Time: 24-48 hours fermentation time

Fermented Garlic Scapes

Elevate your kitchen with this simple and flavorful recipe that turns garlic scapes into a tangy, fermented delight. With just a few ingredients and some patience, you’ll be rewarded with a condiment perfect for adding zing to any dish.

Ingredients:

– 1 cup garlic scapes
– 1/4 cup water
– 1 tablespoon salt
– 1/2 teaspoon caraway seeds (optional)
– 1/4 teaspoon black pepper

Instructions:

1. Rinse the garlic scapes and pat dry with paper towels.
2. In a clean glass jar, combine the scapes, water, salt, caraway seeds (if using), and black pepper.
3. Weigh down the scapes with a small plate or stone to keep them submerged under the liquid.
4. Cover the jar with cheesecloth or a coffee filter, securing it with a rubber band.
5. Place the jar in a cool, dark spot (around 65°F to 70°F) for 3-6 weeks, shaking the jar every few days to maintain even fermentation.
6. Once the fermentation process is complete, transfer the fermented garlic scapes to an airtight container and store it in the refrigerator.

Cooking Time: 0 minutes

Fermented Brussels Sprouts with Mustard Seeds

This recipe takes the humble Brussels sprout to new heights by fermenting it with mustard seeds, creating a tangy and umami-rich condiment perfect for topping sauerkraut or serving as a side dish.

Ingredients:

– 1 lb (450g) Brussels sprouts, trimmed and halved
– 2 tbsp (30g) mustard seeds
– 1/4 cup (60ml) water
– 1/4 cup (60g) salt
– 2 cloves garlic, minced (optional)

Instructions:

1. In a large bowl, combine Brussels sprouts, mustard seeds, and water.
2. Mix until the sprouts are evenly coated with the mustard seed mixture.
3. Add salt and mix until dissolved.
4. Transfer the mixture to a clean glass jar or container with a wide mouth.
5. Pack the mixture down tightly, leaving about 1 inch (2.5 cm) of space at the top.
6. Secure the lid and let it ferment at room temperature for 3-5 days, shaking daily.
7. Once fermented, store in the refrigerator to slow down fermentation.

Cooking Time: 0 minutes (fermenting time varies)

Fermented Cauliflower Florets

Transform ordinary cauliflower into a tangy, probiotic-rich snack with this simple recipe for fermented cauliflower florets. Perfect as a side dish or used as an ingredient in salads and sandwiches.

Ingredients:

– 1 head of cauliflower
– 1 tablespoon sea salt
– 1/2 cup water
– 1 tablespoon chopped fresh dill (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Rinse the cauliflower florets and remove any leaves or stems.
3. In a bowl, mix together the sea salt and water to create a brine.
4. Add the cauliflower florets to the brine and make sure they are fully submerged.
5. Cover the bowl with cheesecloth or a clean cotton cloth and let it sit at room temperature for 24-48 hours.
6. After fermentation, rinse the cauliflower florets with water and pat them dry.
7. Toss with chopped fresh dill (if using) and serve.

Cooking Time: 0 minutes (fermentation time is variable, depending on desired level of sourness)

Fermented Zucchini Coins

Transform zucchinis into tangy, crunchy coins by fermenting them in a flavorful brine. This recipe is perfect for adding a burst of probiotic-rich flavor to your meals.

Ingredients:

– 4 medium-sized zucchinis
– 1 cup water
– 1/2 cup salt
– 1 tablespoon caraway seeds (optional)
– 1 teaspoon black pepper

Instructions:

1. Slice the zucchinis into coins, about 1/8 inch thick.
2. In a large bowl, mix together the water and salt until dissolved.
3. Add the zucchini coins to the brine and let them sit at room temperature for 24 hours.
4. After 24 hours, stir in caraway seeds (if using) and black pepper.
5. Transfer the zucchini coins to an airtight container and store it in the refrigerator.
6. Allow the fermentation process to continue for another 2-3 days or until you reach your desired level of tanginess.

Cooking Time: 24 hours + storage time

Fermented Rainbow Chard Stems

Fermented Rainbow Chard Stems Recipe

Elevate your culinary game with this simple and flavorful recipe that turns the humble rainbow chard stems into a tangy, fermented delight. Perfect as a side dish or used as an ingredient in various recipes.

Ingredients:

– 1 bunch of rainbow chard stems
– 1/4 cup of water
– 1 tablespoon of salt
– 1 tablespoon of sugar

Instructions:

1. Rinse the chard stems under cold running water, then chop them into 2-inch pieces.
2. In a large bowl, combine the chopped chard stems and water. Let it sit for 30 minutes to allow the stems to rehydrate.
3. In a separate bowl, mix together the salt and sugar until dissolved.
4. Add the brine mixture to the chard stem mixture and stir well to combine.
5. Transfer the mixture to a clean glass jar or container with a wide mouth.
6. Weigh down the chard stems with a plate or stone to keep them submerged under the liquid.
7. Cover the jar or container with a cloth or paper towel, securing it with a rubber band.

Cooking Time:

– Fermentation time: 3-5 days
– Storage time: Store in the refrigerator and consume within 1 month

Summary

Discover the power of fermented vegetables for gut health with these 18 tangy recipes! From spicy kimchi to probiotic sauerkraut, and from pickles to beet kvass, each recipe harnesses the benefits of fermentation to promote digestive well-being. Try Spicy Fermented Kimchi with Napa Cabbage, Garlic-Dill Fermented Pickles, or Fermented Carrot Sticks with Turmeric – there’s something for every taste bud. With simple instructions and a range of ingredients, you can easily add these fermented delights to your daily routine and start reaping the rewards for your gut health.

Are you a soup lover looking for a new twist on a classic? Look no further! Cream of celery soup is a timeless favorite that can be elevated in countless ways. In this article, we’ll explore 18 different recipes that showcase the versatility and richness of cream of celery soup.

From comforting classics to bold and spicy variations, these recipes are sure to satisfy your cravings and inspire your cooking. Whether you’re looking for a hearty meal to warm up on a chilly day or a flavorful base for future soups, we’ve got you covered.

In this collection, you’ll find recipes featuring everything from potatoes and mushrooms to chicken and herbs. With ingredients like cream, onions, garlic, and celery, these soups are sure to be a hit with anyone who tries them.

Cream of Celery and Potato Soup

Creamy Celery and Potato Soup Recipe

Enjoy a comforting and nutritious soup made with fresh celery, potatoes, and a hint of creaminess.

Ingredients:

– 2 medium-sized potatoes, peeled and diced
– 2 stalks of celery, chopped
– 2 tablespoons of butter
– 1 small onion, finely chopped
– 4 cups of chicken broth
– 1 cup of heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Add the diced potatoes, chopped celery, and chicken broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the potatoes are tender.
3. Use an immersion blender (or transfer the soup to a blender in batches) to puree the mixture until smooth.
4. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or chives if desired.

Cooking Time: 35-40 minutes

Classic Cream of Celery Soup

This creamy soup is a comforting and flavorful twist on traditional celery soups. Perfect for a chilly evening or as a starter for your next dinner party, this recipe is sure to please.

Ingredients:

– 2 medium-sized stalks of celery, chopped
– 2 tablespoons butter
– 1 small onion, finely chopped
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste

Instructions:

1. Melt the butter in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the chopped celery and cook for an additional 5 minutes, or until tender.
4. Pour in the chicken broth and bring to a boil.
5. Reduce heat to low and simmer for 10-15 minutes.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Serve hot and enjoy!

Cooking Time: 25-30 minutes

Cream of Celery with Garlic and Thyme

This rich and flavorful soup is perfect for a chilly evening or as a comforting side dish. The combination of sautéed garlic, thyme, and celery creates a deliciously savory taste experience.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, diced
– 3 stalks celery, sliced
– 3 cloves garlic, minced
– 1/4 cup heavy cream or half-and-half
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Melt the butter in a large saucepan over medium heat.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the sliced celery and minced garlic; cook for an additional 5 minutes or until the celery is tender.
4. Pour in the heavy cream or half-and-half and stir to combine.
5. Season with salt, pepper, and thyme.
6. Simmer for 10-15 minutes or until the soup has thickened slightly.
7. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 20-25 minutes

Roasted Cream of Celery Soup

Celebrate the simplicity and flavor of this velvety soup by letting roasted celery take center stage. With just a few ingredients, you’ll be sipping on a comforting and creamy treat in no time.

Ingredients:

– 2 large stalks of celery, chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss the chopped celery with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until caramelized.
3. In a large pot, sauté the chopped onion in a little bit of olive oil until softened.
4. Add the roasted celery, chicken broth, and heavy cream to the pot. Bring to a simmer.
5. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 30-40 minutes

Cream of Celery and Mushroom Soup

This comforting soup is a perfect blend of earthy celery and savory mushrooms, all wrapped up in a rich and creamy broth.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, chopped
– 2 stalks celery, chopped
– 8 oz mushrooms (button or cremini), sliced
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper, to taste
– Fresh parsley, for garnish (optional)

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add chopped celery and cook for an additional 3-4 minutes, or until tender.
3. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4. Pour in chicken broth and bring mixture to a boil. Reduce heat and simmer for 10-12 minutes.
5. Use an immersion blender (or transfer soup to a blender) to puree the mixture until smooth.
6. Stir in heavy cream and season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley if desired.

Cooking Time: 20-22 minutes

Spicy Cream of Celery Soup

Spicy Cream of Celery Soup Recipe

A creamy and spicy twist on a classic soup, this recipe combines the subtle sweetness of celery with the bold flavors of cayenne pepper and heavy cream.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, chopped
– 3 stalks celery, chopped
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon cayenne pepper
– 1 cup chicken or vegetable broth
– 1 cup heavy cream
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add celery, salt, black pepper, and cayenne pepper. Cook for an additional 2-3 minutes or until celery is tender.
3. Pour in broth and bring to a boil. Reduce heat and simmer for 10-15 minutes or until soup has thickened slightly.
4. Stir in heavy cream and cook for an additional 2-3 minutes or until heated through.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 25-30 minutes

Cream of Celery and Chicken Soup

Creamy Celery and Chicken Soup Recipe

This comforting soup is a perfect blend of savory chicken, sweet celery, and creamy goodness. With minimal ingredients and easy steps, you’ll be enjoying this deliciousness in no time.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 stalks celery, diced
– 2 cups chicken broth
– 1 cup heavy cream
– 1/4 cup chopped fresh parsley
– 2 tbsp butter
– Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, sauté the butter until melted.
2. Add the diced celery and cook for 3-4 minutes or until tender.
3. Add the chicken broth and bring to a boil.
4. Reduce heat and add the chopped parsley. Simmer for 10-12 minutes or until the soup has thickened slightly.
5. Stir in the heavy cream until combined.
6. Add cooked chicken (cooked separately) and season with salt and pepper to taste.

Cooking Time: 25-30 minutes

Enjoy your creamy, comforting Celery and Chicken Soup!

Cream of Celery with Leeks and Herbs

This recipe brings together the freshness of celery, sweetness of leeks, and pungency of herbs to create a rich and creamy soup. Perfect for a light and satisfying meal or as a starter.

Ingredients:
– 2 stalks of celery, chopped
– 1 large leek, cleaned and chopped (white and light green parts only)
– 2 tablespoons butter
– 1 small onion, finely chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– 2 sprigs of fresh parsley, chopped
– Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion, celery, and leek. Cook until tender, about 8-10 minutes.
3. Pour in the broth and bring to a boil. Reduce heat and simmer for 15 minutes.
4. Stir in the heavy cream or half-and-half.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley.

Cooking Time: 30-40 minutes

Cream of Celery and Broccoli Soup

A comforting and healthy soup that combines the natural sweetness of celery with the earthy flavor of broccoli, all wrapped up in a creamy delight.

Ingredients:

– 2 stalks of celery, chopped
– 3 cups of broccoli florets
– 2 tablespoons of butter
– 1 onion, chopped
– 4 cups of chicken or vegetable broth
– 1 cup of heavy cream or half-and-half
– Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Add the chopped celery and cook for an additional 2 minutes, until tender.
3. Add the broccoli florets and broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Return the soup to the pot and stir in the heavy cream or half-and-half. Season with salt and pepper to taste.

Cooking Time: 25-30 minutes

Cream of Celery and Cheddar Soup

Creamy Celery and Cheddar Soup Recipe

This comforting soup is a perfect blend of creamy celery and sharp cheddar, sure to become a family favorite. With only a few ingredients and minimal effort required, you’ll be enjoying a warm, satisfying bowl in no time!

Ingredients:

– 2 tablespoons butter
– 1 medium onion, chopped
– 4 stalks celery, chopped
– 2 cups chicken broth
– 1 cup heavy cream
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2. Add chopped celery and cook for an additional 5 minutes, or until tender.
3. Pour in chicken broth and bring mixture to a boil. Reduce heat and simmer for 10-15 minutes.
4. Stir in heavy cream and grated cheddar cheese until smooth and creamy. Season with salt and pepper to taste.
5. Serve hot and enjoy!

Cooking Time: 25-30 minutes

Cream of Celery with Bacon Bits

Elevate your comfort food game with this rich and satisfying soup that combines the natural sweetness of celery with the smoky goodness of bacon. Perfect for a chilly evening or a cozy lunch.

Ingredients:

– 2 stalks of celery, diced
– 6 slices of bacon, cooked and crumbled
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 2 cups of chicken broth
– 1 cup of heavy cream
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the diced celery, chopped onion, and minced garlic in a little bit of oil until tender.
2. Add the cooked bacon bits and stir well.
3. Pour in the chicken broth and bring to a boil.
4. Reduce heat and let simmer for 10-12 minutes or until the soup has thickened slightly.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with additional crumbled bacon if desired.

Cooking Time: 20-25 minutes

Cream of Celery and Carrot Soup

This comforting soup is a perfect blend of sweet and savory flavors, with the added richness of cream. It’s an excellent way to warm up on a chilly day or as a healthy snack.

Ingredients:

– 2 medium carrots, chopped
– 2 stalks celery, chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until softened.
2. Add the chopped carrots and celery, cooking for an additional 5 minutes or until they start to soften.
3. Pour in the chicken broth and bring the mixture to a boil. Reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
4. Use an immersion blender (or transfer the soup to a blender) to puree the soup until smooth.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with chopped herbs or a sprinkle of paprika if desired.

Cooking Time: 30-40 minutes

Cream of Celery with Parmesan Crust

Creamy Celery Delight with Parmesan Crust

This recipe combines the subtle flavor of celery with a rich cream sauce and a crunchy Parmesan crust, perfect for a comforting side dish or light lunch. With just a few ingredients and simple preparation, you’ll be enjoying this delicious treat in no time!

Ingredients:

– 2 stalks celery, diced
– 1 cup heavy cream
– 2 tablespoons butter
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup grated Parmesan cheese
– Fresh parsley, chopped (optional)

Instructions:

1. In a medium saucepan, melt the butter over medium heat. Add the diced celery and cook until tender, about 5 minutes.
2. Pour in the heavy cream, salt, and pepper. Stir to combine and bring to a simmer.
3. Reduce heat to low and let the mixture cook for an additional 5-7 minutes or until slightly thickened.
4. Meanwhile, mix the grated Parmesan cheese with a pinch of salt and black pepper.
5. Serve the creamy celery sauce warm, topped with the Parmesan crust (sprinkle the cheese mixture over the top).

Cooking Time: 15-20 minutes

Cream of Celery and Cauliflower Soup

This velvety soup is a delightful combination of the subtle sweetness of celery and the nutty flavor of cauliflower, all wrapped up in a rich and creamy texture.

Ingredients:

– 2 medium-sized celery stalks, chopped
– 1 head of cauliflower, broken into florets
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Add the chopped celery and cook for an additional 5 minutes, or until tender.
3. Add the cauliflower florets and broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Stir in the heavy cream or half-and-half and season with salt and pepper to taste.
6. Serve hot and enjoy!

Cooking Time: 30-40 minutes

Cream of Celery with Fresh Dill

A refreshing and light soup perfect for warm weather, this Cream of Celery with Fresh Dill recipe combines the natural sweetness of celery with the bright flavor of fresh dill.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, chopped
– 3 stalks celery, chopped
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– 2 teaspoons dried thyme
– 1/4 cup fresh dill, chopped
– Salt and pepper to taste

Instructions:

1. Melt butter in a large saucepan over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add celery and cook until tender, about 7-8 minutes.
4. Pour in chicken broth and bring to a boil.
5. Reduce heat and simmer for 10-12 minutes.
6. Stir in heavy cream or half-and-half and thyme.
7. Remove from heat and stir in chopped fresh dill.
8. Season with salt and pepper to taste.

Cooking Time: 25-30 minutes

Cream of Celery and Sweet Corn Soup

This velvety soup combines the natural sweetness of corn with the subtle flavor of celery, perfect for a cozy evening meal. With just a few simple ingredients, you can create a comforting and satisfying dish.

Ingredients:

– 2 medium-sized sweet corns, husked and chopped
– 2 stalks of celery, chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent.
2. Add the chopped celery and cook for an additional 3-4 minutes, until tender.
3. Add the chopped sweet corn and broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the corn is tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
5. Stir in heavy cream and season with salt and pepper to taste.
6. Serve hot and enjoy!

Cooking Time: 25-30 minutes

Cream of Celery with Croutons

Elevate your soup game with this creamy and crunchy twist on a classic recipe. This comforting bowl is perfect for a cozy night in or as a side dish to impress.

Ingredients:

– 2 stalks of celery, chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Croutons: 1/2 baguette, cut into 1-inch cubes
– 1 tablespoon olive oil

Instructions:

1. In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
2. Add chopped celery and cook for an additional 3-4 minutes or until tender.
3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10-12 minutes.
4. Stir in heavy cream and season with salt and pepper to taste.
5. Meanwhile, preheat oven to 350°F (180°C). Toss baguette cubes with olive oil and bake until golden brown, about 10-12 minutes.
6. Serve soup hot with croutons on top.

Cooking Time: 25-30 minutes

Cream of Celery and Herb Dumplings Soup

This comforting soup combines the flavors of sautéed celery and herbs with a rich creamy broth, topped with fluffy dumplings. Perfect for a cozy evening meal.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, chopped
– 3 stalks celery, sliced
– 2 cloves garlic, minced
– 2 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 cups all-purpose flour
– 1/4 cup butter, melted

Instructions:

1. Melt butter in a large pot over medium heat. Add onion, celery, and garlic; cook until tender (5 minutes).
2. Pour in chicken broth, heavy cream, thyme, paprika, salt, and pepper. Bring to a boil.
3. Reduce heat; simmer for 10 minutes or until the soup has thickened slightly.
4. To make dumplings, combine flour and melted butter in a bowl. Gradually add water to form a dough.
5. Drop spoonfuls of the dough into the hot soup; cook for an additional 5-7 minutes or until the dumplings are cooked through.

Cooking Time: 20-25 minutes

Summary

Get ready to indulge in the creamy goodness of celery! This article presents 18 delicious recipes that showcase the versatility of cream of celery soup. From classic comfort food to innovative twists, these recipes offer something for everyone. Try Cream of Celery and Potato Soup, or spice things up with Spicy Cream of Celery Soup. You can even add a savory twist with Cream of Celery with Bacon Bits or go green with Cream of Celery and Broccoli Soup. Whether you’re looking for a quick weeknight dinner or a special occasion meal, these creamy recipes are sure to please.

When it comes to cleaning up your diet, there’s no better way to kickstart a healthy habit than with a warm, nourishing bowl of soup. Not only are soups incredibly easy to make and customize, but they’re also packed with vitamins, minerals, and antioxidants that can help flush out toxins and revitalize your body. In this article, we’ll be sharing 18 refreshing detox soup recipes that are perfect for anyone looking to give their diet a reboot.

From classic combinations like lemon and ginger to more adventurous pairings like turmeric and lentil, these soups offer a world of flavors and benefits that will leave you feeling refreshed, renewed, and ready to take on the day. So grab a spoon and let’s dive in!

Lemon Ginger Detox Soup

Start your day with a boost of citrusy freshness and zesty spice with this invigorating Lemon Ginger Detox Soup. This recipe is perfect for those looking to kickstart their morning routine with a nutrient-packed meal that’s both easy to make and delicious.

Ingredients:

– 2 tablespoons olive oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 2 inches fresh ginger, peeled and grated
– 4 cups vegetable broth
– 1 cup freshly squeezed lemon juice
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and grated ginger; cook for an additional minute.
4. Pour in the vegetable broth, lemon juice, and cumin. Bring to a simmer.
5. Reduce heat to low and let soup cook for 10-15 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or cilantro if desired.

Cooking Time: 20-25 minutes

Spicy Turmeric Lentil Soup

This hearty and aromatic soup is a perfect blend of Indian-inspired spices, tender lentils, and creamy coconut milk. Serve with some crusty bread or over rice for a comforting meal.

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (or more to taste)
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. In a large pot, heat the oil over medium heat. Add onion, garlic, and ginger; cook until softened, about 5 minutes.
2. Stir in cumin, coriander, turmeric, and cayenne pepper; cook for 1 minute.
3. Add lentils, broth, and coconut milk. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with cilantro leaves.

Cooking Time: 45-50 minutes

Green Goddess Detox Soup

This refreshing soup is packed with nutrient-dense greens, creamy avocado, and a hint of zesty lemon, making it the perfect way to reboot your digestive system and boost your energy levels.

Ingredients:

– 2 cups mixed greens (kale, spinach, collard)
– 1 ripe avocado
– 4 cups vegetable broth
– 1/2 cup freshly squeezed lemon juice
– 1/2 teaspoon apple cider vinegar
– 1/4 teaspoon turmeric powder
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)

Instructions:

1. In a blender, combine mixed greens, avocado, vegetable broth, lemon juice, apple cider vinegar, and turmeric powder.
2. Blend on high speed until smooth and creamy.
3. Season with salt and pepper to taste.
4. Serve immediately, garnished with fresh parsley or cilantro if desired.

Cooking Time: 5 minutes (blending time included)

Cabbage and Carrot Cleansing Soup

This nourishing soup recipe is a perfect way to reboot your digestive system with the combined benefits of cabbage, carrots, and gentle spices. This detoxifying brew helps to eliminate toxins, reduce bloating, and promote healthy gut bacteria.

Ingredients:
– 1 medium head of cabbage, chopped
– 2 medium carrots, peeled and chopped
– 2 cloves of garlic, minced
– 4 cups vegetable broth
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)

Instructions:

1. In a large pot, sauté the chopped cabbage and carrots in a little bit of water until they’re tender.
2. Add minced garlic and cook for an additional minute.
3. Pour in vegetable broth and bring to a boil.
4. Reduce heat and let simmer for 20-25 minutes or until the soup has reached your desired consistency.
5. Season with cumin, salt, and pepper to taste.
6. Serve hot, garnished with fresh parsley or cilantro if desired.

Cooking Time: 25-30 minutes

Broccoli Spinach Detox Soup

This revitalizing soup is packed with nutrients from broccoli and spinach, making it a perfect way to cleanse your body and boost your immune system. With its creamy texture and subtle flavor, you’ll be hooked!

Ingredients:

– 2 cups broccoli florets
– 1 cup fresh spinach leaves
– 4 cups vegetable broth
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon lemon juice
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion and garlic until softened.
2. Add the broccoli and cook for 3-4 minutes or until slightly tender.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and simmer for 10-12 minutes or until the vegetables are tender.
5. Stir in the spinach and lemon juice.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with a sprinkle of lemon zest if desired.

Cooking Time: 20-25 minutes

Beetroot and Ginger Detox Soup

Kick-start your day with this vibrant and invigorating soup, packed with the natural detoxifying properties of beetroot and ginger. This recipe is a perfect blend of sweet and savory flavors to get your body moving!

Ingredients:

– 2 medium beetroot, peeled and chopped
– 1-inch piece of fresh ginger, grated
– 4 cups vegetable or chicken broth
– 1/2 cup coconut milk (optional)
– 1 tablespoon lemon juice
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. In a large pot, sauté the chopped onion in a little water until translucent.
2. Add the grated ginger and cook for another minute.
3. Add the chopped beetroot, broth, coconut milk (if using), lemon juice, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the beetroot is tender.
4. Purée the soup with an immersion blender or transfer it to a blender in batches.
5. Serve hot, garnished with fresh cilantro leaves.

Cooking Time: 35-45 minutes

Kale and Quinoa Detox Soup

This hearty soup is packed with nutritious ingredients to help flush out toxins and leave you feeling refreshed and rejuvenated. With a boost of protein from quinoa and fiber from kale, this recipe is perfect for a quick and easy detox meal.

Ingredients:

– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups curly kale, stems removed and chopped
– 1 teaspoon dried cumin
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh cilantro for garnish

Instructions:

1. Rinse quinoa and cook according to package instructions.
2. Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add kale, cumin, salt, and pepper. Cook until kale is wilted, about 5 minutes.
4. Stir in cooked quinoa and water or broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until soup has reached desired consistency.
5. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro if desired.

Cooking Time: 25-30 minutes

Carrot and Coriander Detox Soup

Start your day with a nutritious and refreshing Carrot and Coriander Detox Soup, packed with vitamins and antioxidants to boost your immune system. This simple recipe is a great way to get your daily dose of fiber and protein.

Ingredients:

– 2 large carrots, peeled and chopped
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground coriander
– 4 cups vegetable broth
– 1/2 cup coconut milk (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, sauté the chopped onion and minced garlic until softened.
2. Add the chopped carrots, ground coriander, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the carrots are tender.
3. Use an immersion blender or transfer the soup to a blender to puree until smooth.
4. If desired, add coconut milk and stir well.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 20-25 minutes

Celery and Apple Detox Soup

Start your day with a refreshing and revitalizing soup that’s packed with nutrients from celery and apples. This detoxifying recipe is perfect for a quick breakfast or as an afternoon pick-me-up.

Ingredients:

– 2 stalks of celery, chopped
– 1 large apple, cored and chopped
– 4 cups of vegetable broth
– 1/2 cup of unsweetened almond milk
– 1 tablespoon of lemon juice
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the chopped celery and apple in a little water until tender.
2. Add the vegetable broth, unsweetened almond milk, and lemon juice. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the flavors have melded together.
3. Season with salt and pepper to taste.
4. Blend the soup until smooth, if desired.
5. Serve hot and enjoy!

Cooking Time: 20 minutes

Sweet Potato and Kale Detox Soup

Revitalize your body with this nourishing soup, packed with vitamins and minerals from sweet potatoes and kale. Perfect for a post-holiday detox or any time you need a boost.

Ingredients:

– 2 large sweet potatoes, peeled and cubed
– 1 bunch of kale, stems removed and chopped
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: 1/2 cup coconut milk or Greek yogurt for creaminess

Instructions:

1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the sweet potatoes, kale, vegetable broth, and cumin. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
3. Purée the soup with an immersion blender or transfer it to a blender and blend until smooth.
4. Season with salt and pepper to taste. If desired, add coconut milk or Greek yogurt for extra creaminess.
5. Serve hot, garnished with chopped kale leaves if desired.

Cooking Time: 25-30 minutes

Zucchini and Basil Detox Soup

This refreshing soup is packed with nutrients and antioxidants from zucchini, basil, and other wholesome ingredients, making it the perfect pick-me-up for a busy day.

Ingredients:

– 2 medium zucchinis
– 1 small onion
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 cup coconut milk
– 1/4 cup fresh basil leaves
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the zucchinis and cook for 5 minutes or until tender.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and simmer for 10-15 minutes.
5. Stir in the coconut milk and basil leaves. Season with salt and pepper to taste.
6. Serve hot, garnished with additional basil if desired.

Cooking Time: 20-25 minutes

Tomato and Basil Cleansing Soup

A refreshing and revitalizing soup that combines the sweetness of tomatoes with the brightness of basil, perfect for a light and nourishing meal.

Ingredients:

– 2 cups fresh tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the diced tomatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the flavors have melded together.
5. Stir in the chopped basil leaves.
6. Serve hot, garnished with additional basil leaves if desired.

Cooking Time: 20 minutes

Pumpkin and Coconut Detox Soup

Nourish your body with this creamy and comforting soup, packed with the wholesome goodness of pumpkin and coconut. This recipe is perfect for a chilly evening or a quick lunch.

Ingredients:

– 1 medium-sized pumpkin (about 2 lbs), peeled and cubed
– 1/4 cup unsweetened shredded coconut
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)

Instructions:

1. In a large pot, sauté the onion and garlic until softened.
2. Add the pumpkin, coconut, vegetable broth, and cumin. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the pumpkin is tender.
3. Use an immersion blender or transfer the soup to a blender and puree until smooth.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 25 minutes

Miso and Seaweed Detox Soup

This nourishing soup combines the umami flavor of miso with the cleansing properties of seaweed, making it a perfect remedy for a sluggish digestive system. With just a few simple ingredients, you can create a delicious and detoxifying meal that’s gentle on your stomach.

Ingredients:

– 2 cups vegetable broth
– 1/4 cup dried wakame seaweed
– 2 tablespoons miso paste
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt and pepper to taste

Instructions:

1. In a large pot, combine vegetable broth, seaweed, and miso paste. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Add sliced onion, minced garlic, and grated ginger to the pot. Simmer for an additional 5 minutes or until the vegetables are tender.
3. Season with salt and pepper to taste. Serve hot and enjoy!

Cooking Time: 15-20 minutes

Garlic and Herb Detox Soup

Packed with nutrients and flavors, this detox soup is a perfect way to boost your immune system and feel refreshed. With the soothing properties of garlic and herbs, this recipe will leave you feeling light and revitalized.

Ingredients:

– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 medium onion, chopped
– 2 cups mixed vegetables (such as carrots, zucchini, and bell peppers)
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– 1/2 teaspoon dried parsley
– Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the chopped onion and cook until translucent.
4. Add the mixed vegetables and cook for an additional 5 minutes.
5. Pour in the vegetable broth, thyme, and parsley. Season with salt and pepper to taste.
6. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.

Cooking Time: 25 minutes

Cauliflower and Turmeric Detox Soup

This vibrant soup is a potent blend of anti-inflammatory turmeric and cancer-fighting cauliflower, perfect for a quick and healthy detox. With just a few simple ingredients, you can enjoy a delicious and nutritious bowl in under 30 minutes.

Ingredients:

– 1 head of cauliflower, chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground turmeric
– 4 cups vegetable broth
– 1/2 cup coconut water
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the cauliflower and turmeric; cook for an additional 2-3 minutes.
4. Pour in the vegetable broth and coconut water; bring to a boil.
5. Reduce heat and simmer for 15-20 minutes or until the cauliflower is tender.
6. Season with salt and pepper, to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 20-25 minutes

Spinach and Lemon Detox Soup

This refreshing soup is a perfect way to cleanse your body and rejuvenate your senses. With the invigorating zing of lemon and the nourishing power of spinach, you’ll be feeling revitalized in no time.

Ingredients:

– 2 cups fresh spinach leaves
– 1 medium lemon, juiced
– 4 cups vegetable broth
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 1 teaspoon olive oil
– Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Reduce the heat and let simmer for 10-12 minutes.
6. Stir in the fresh spinach leaves and lemon juice. Cook until the spinach has wilted, about 2-3 minutes.
7. Season with salt and pepper to taste.

Cooking Time: 15-18 minutes

Parsnip and Ginger Detox Soup

Revitalize your body with this nourishing and flavorful soup, packed with the natural sweetness of parsnips and the invigorating spice of ginger. This recipe is perfect for a quick and easy lunch or dinner that’s also good for you.

Ingredients:

– 2 large parsnips, peeled and chopped
– 1-inch piece of fresh ginger, grated
– 4 cups vegetable broth
– 1/2 cup coconut milk (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, sauté the chopped parsnips and grated ginger in a little water until tender.
2. Add the vegetable broth and bring to a boil.
3. Reduce heat and simmer for 20-25 minutes or until the parsnips are very tender.
4. Use an immersion blender to puree the soup until smooth.
5. Season with salt and pepper to taste. If desired, add coconut milk and blend until combined.
6. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 25-30 minutes

Summary

Get ready to refresh your diet with these 18 delicious and healthy detox soup recipes! From Spicy Turmeric Lentil Soup to Cabbage and Carrot Cleansing Soup, each recipe is carefully crafted to help you reboot your body. With a variety of ingredients like lemon, ginger, turmeric, and more, you’ll find the perfect blend to suit your taste buds. Whether you’re looking for a quick pick-me-up or a nourishing meal, these detox soups are sure to hit the spot.

There’s nothing quite like a warm, comforting bowl of chicken noodle soup on a chilly night. Whether you’re feeling under the weather or just need a pick-me-up, this classic comfort food never fails to hit the spot. And with so many delicious variations out there, it’s easy to get creative and put your own spin on this timeless favorite.

From creamy and cheesy to spicy and savory, we’ve rounded up 20 mouthwatering chicken noodle soup recipes that are sure to become new family favorites. Whether you’re a traditionalist or looking to mix things up with international flavors and ingredients, there’s something for everyone in this collection of cozy night essentials.

Classic Homestyle Chicken Noodle Soup

Classic Homestyle Chicken Noodle Soup Recipe

This comforting soup is a staple of homestyle cooking, perfect for a cold day or when you need a pick-me-up. With tender chicken, soft noodles, and a rich broth, this recipe is sure to become a family favorite.

Ingredients:

• 1 pound boneless, skinless chicken breast or thighs
• 4 cups chicken broth
• 2 medium carrots, peeled and sliced
• 2 stalks celery, sliced
• 1 medium onion, chopped
• 8 ounces egg noodles
• Salt and pepper to taste
• Fresh parsley or thyme for garnish (optional)

Instructions:

1. In a large pot, combine chicken, broth, carrots, celery, and onion. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 10-15 minutes or until the vegetables are tender.
3. Add egg noodles to the pot and cook for an additional 8-10 minutes, or until they’re cooked through.
4. S season with salt and pepper to taste. Serve hot, garnished with parsley or thyme if desired.

Cooking Time: 25-30 minutes

Spicy Thai Chicken Noodle Soup

A flavorful and aromatic soup that combines the bold flavors of Thailand with the comfort of a warm, spicy broth.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Thai red curry paste
– 2 cups chicken broth
– 1 cup water
– 1/4 cup rice noodles
– 1-2 teaspoons fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. In a large pot, heat 2 tablespoons of oil over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes.
3. Remove the chicken and set aside. Add the onions, garlic, and ginger to the pot and cook until the onions are translucent, about 3-4 minutes.
4. Stir in the curry paste and cook for 1 minute.
5. Add the broth, water, and noodles to the pot. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the noodles are cooked through.
6. Add the chicken back into the pot and season with fish sauce (if using), salt, and pepper.
7. Serve hot, garnished with cilantro leaves.

Cooking Time: 20-25 minutes

Creamy Chicken Noodle Soup with Herbs

This comforting soup is a perfect remedy for a chilly day, packed with flavorful chicken, tender noodles, and a hint of fresh herbs.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup uncooked egg noodles
– 1/2 cup heavy cream
– 1 tablespoon chopped fresh parsley
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
2. Add the chicken and cook until browned on all sides.
3. Pour in the chicken broth and bring to a boil.
4. Reduce heat and let simmer for 10-12 minutes or until the chicken is cooked through.
5. Add the egg noodles, parsley, thyme, salt, and pepper. Simmer for an additional 5-7 minutes or until the noodles are tender.
6. Stir in the heavy cream to give the soup a creamy texture.

Cooking Time: 25-30 minutes

Lemon Ginger Chicken Noodle Soup

Lemon Ginger Chicken Noodle Soup Recipe

A bright and citrusy twist on classic chicken noodle soup, this recipe combines the warmth of ginger with the zing of lemon to create a refreshing and flavorful meal.

Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 cups water
– 1/2 cup diced yellow onion
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons freshly squeezed lemon juice
– 8 ounces egg noodles
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)

Instructions:
1. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
2. Add the chicken, ginger, and lemon juice; cook until the chicken is browned and cooked through.
3. Add the broth, water, and noodles to the pot; bring to a boil.
4. Reduce heat and simmer for 10-12 minutes or until the noodles are tender.
5. Season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Enjoy your delicious Lemon Ginger Chicken Noodle Soup!

Slow Cooker Chicken Noodle Soup

A comforting and flavorful soup perfect for a busy day, this Slow Cooker Chicken Noodle Soup recipe is easy to prepare and requires minimal effort.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 2 cups of uncooked noodles (such as egg noodles or rice noodles)
– 4 cups of chicken broth
– 1 large onion, diced
– 3 cloves of garlic, minced
– 1 teaspoon of dried thyme
– Salt and pepper, to taste
– 2 tablespoons of olive oil

Instructions:

1. In a slow cooker, combine the chicken, noodles, chicken broth, onion, garlic, and thyme.
2. Season with salt and pepper to taste.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. About 30 minutes before serving, stir in the olive oil.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Gluten-Free Chicken Noodle Soup

A comforting and flavorful soup that’s perfect for a cozy night in, this Gluten-Free Chicken Noodle Soup is made with tender chicken, soft noodles, and a rich broth.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 4 cups gluten-free chicken broth
– 1 cup gluten-free egg noodles
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes.
3. Remove the chicken from the pot and set aside.
4. Add the onion and garlic to the pot and cook until softened, about 3-4 minutes.
5. Pour in the gluten-free chicken broth and bring to a boil.
6. Reduce heat to low and add the noodles, thyme, salt, and pepper.
7. Return the chicken to the pot and simmer for 10-12 minutes or until cooked through.
8. Serve hot and enjoy!

Cooking Time: 25-30 minutes

Asian-Inspired Chicken Noodle Soup

Warm up with this comforting and flavorful soup that combines the richness of chicken, noodles, and Asian spices.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 2 cups chicken broth
– 1 cup water
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– 1/4 teaspoon ground cumin
– 8 ounces rice noodles or soba noodles
– Salt and pepper to taste
– Scallions, chopped (optional)

Instructions:

1. In a large pot, heat the oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Pour in the broth, water, soy sauce, ginger, and cumin. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the chicken is cooked through.
4. Cook the noodles according to package instructions; drain and set aside.
5. Remove the chicken from the pot; shred and return it to the soup. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped scallions if desired.

Cooking Time: 25-30 minutes

Cheesy Chicken Noodle Soup

A comforting and creamy soup that’s perfect for a chilly evening or a pick-me-up any time of the year.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– 8 ounces egg noodles
– 2 cups shredded cheddar cheese (divided)

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until onion is translucent.
2. Add chicken and cook until browned, about 5 minutes.
3. Pour in broth and bring to a boil. Reduce heat and simmer for 10-12 minutes or until chicken is cooked through.
4. Stir in heavy cream and thyme. Let it simmer for an additional 2-3 minutes.
5. Cook noodles according to package instructions.
6. Add shredded cheese (1 cup) to the pot and stir until melted. Add cooked noodles and remaining cheese (1 cup). Stir until cheese is fully melted.

Cooking Time: 25-30 minutes

Vegetable-Packed Chicken Noodle Soup

This hearty soup is packed with a variety of vegetables and flavorful chicken, making it a comforting and nutritious meal perfect for any time of the year.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 1 red bell pepper, diced
– 4 cups low-sodium chicken broth
– 8 ounces egg noodles
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from the pot and set aside.
3. Add the onion, garlic, carrots, celery, and bell pepper to the pot. Cook until the vegetables are tender, about 10 minutes.
4. Add the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Add the noodles and cooked chicken back into the pot. Simmer for an additional 5-7 minutes or until the noodles are cooked through.
6. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.

Cooking Time: 30-35 minutes

Instant Pot Chicken Noodle Soup

Warm up with a comforting bowl of homemade chicken noodle soup, cooked to perfection in your Instant Pot!

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 1 large onion, chopped
– 4 cups chicken broth
– 1 cup noodles (such as egg noodles or rice noodles)
– 1 tsp dried thyme
– Salt and pepper to taste

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the chopped onion, sliced carrots, and sliced celery. Cook until the vegetables are tender, about 5 minutes.
3. Add the chicken breast or thighs, chicken broth, noodles, thyme, salt, and pepper. Stir to combine.
4. Close the lid and make sure the valve is set to “SEALING”.
5. Press the “Manual” or “Pressure Cook” button and set the cooking time to 8 minutes at high pressure.
6. Let the Instant Pot do its magic! When the timer goes off, allow the pressure to release naturally for 10 minutes before opening the lid.

Cooking Time: 18 minutes (including natural pressure release)

Serve hot and enjoy your delicious homemade chicken noodle soup!

Curry Chicken Noodle Soup

Warm up with this aromatic and comforting soup that combines the flavors of chicken, curry, and noodles.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 2 cups chicken broth
– 8 oz egg noodles
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, sauté the onions, garlic, curry powder, cumin, turmeric, paprika, and cayenne pepper in olive oil until the onions are translucent.
2. Add the chicken and cook until browned, about 5 minutes.
3. Pour in the diced tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the chicken is cooked through.
4. Cook the egg noodles according to package instructions. Drain and set aside.
5. Season the soup with salt and pepper to taste.
6. Serve hot, garnished with chopped cilantro and accompanied by the cooked noodles.

Cooking Time: 30-40 minutes

Herbed Chicken Noodle Soup with Dumplings

Soothe your senses with this comforting and flavorful soup, packed with tender chicken, vegetables, and homemade dumplings.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 4 cups chicken broth
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8 ounces egg noodles
– 2 tablespoons all-purpose flour
– 1/2 cup warm water

Instructions:

1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, carrots, and celery; cook until vegetables are tender, about 5 minutes.
3. Add broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Cook egg noodles according to package instructions.
5. In a small bowl, combine flour and warm water to form dumpling mixture. Drop by spoonfuls onto soup surface; cover and cook for an additional 10-12 minutes or until dumplings are cooked through.

Cooking Time: 25-30 minutes

Tomato Basil Chicken Noodle Soup

A comforting and flavorful soup perfect for a cozy night in or a pick-me-up on a chilly day.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 1/4 cup chopped fresh basil leaves
– 4 cups chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 8 oz noodles (such as egg noodles or rice noodles)
– Salt and pepper to taste
– Optional: 1 tablespoon olive oil for serving

Instructions:

1. In a large pot, sauté the onion and garlic in chicken broth over medium heat until softened.
2. Add the chopped tomatoes, basil leaves, and chicken breast/thighs to the pot. Simmer for 10-15 minutes or until the chicken is cooked through.
3. Cook the noodles according to package instructions and set aside.
4. Season the soup with salt and pepper to taste.
5. Serve hot, garnished with additional basil leaves if desired. (Optional: drizzle with olive oil.)

Cooking Time: 20-25 minutes

Low-Carb Zoodle Chicken Soup

Revitalize your taste buds with this creamy and comforting soup, packed with protein-rich chicken, zucchini noodles, and flavorful spices.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 medium zucchinis
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper, to taste
– 4 cups chicken broth
– 1 cup heavy cream or Greek yogurt (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook zucchinis in a spiralizer or using a vegetable peeler to create noodles.
3. In a large pot, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Remove from pot and set aside.
4. Add diced onion and minced garlic to the pot; cook until softened, about 2-3 minutes.
5. Add cooked zucchini noodles, thyme, paprika, salt, and pepper to the pot. Stir well.
6. Pour in chicken broth and bring mixture to a simmer.
7. Return chicken to the pot and let cook for 10-12 minutes or until chicken is fully cooked.
8. If desired, stir in heavy cream or Greek yogurt to enhance creaminess.

Cooking Time: 20-25 minutes

Mexican-Style Chicken Noodle Soup

A flavorful and hearty soup that combines the comfort of traditional chicken noodle soup with the bold flavors of Mexico. This recipe is perfect for a quick and delicious meal.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– 1/2 teaspoon cayenne pepper (optional)
– 8 oz egg noodles
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)

Instructions:

1. In a large pot, sauté onions and garlic until softened.
2. Add chicken and cook until browned on all sides.
3. Pour in broth, diced tomatoes with green chilies, cumin, paprika, and cayenne pepper (if using). Bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until chicken is cooked through.
5. Add egg noodles and cook for an additional 8-10 minutes or until tender.
6. Season with salt and pepper to taste. Garnish with chopped cilantro, if desired.

Cooking Time: 40-50 minutes

Garlic Parmesan Chicken Noodle Soup

Soak up the comforting flavors of this creamy chicken noodle soup, infused with the richness of garlic and parmesan.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cloves garlic, minced
– 1 medium onion, diced
– 8 oz egg noodles
– 4 cups chicken broth
– 1 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper, to taste
– 1/2 cup grated parmesan cheese

Instructions:

1. In a large pot, sauté the garlic and onion in 2 tbsp of olive oil until softened.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the chicken broth, noodles, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until noodles are cooked.
4. Stir in heavy cream and parmesan cheese. Simmer for an additional 2-3 minutes or until soup has thickened slightly.
5. Serve hot, garnished with additional parmesan if desired.

Cooking Time: 20-25 minutes

One-Pot Chicken Noodle Soup

This comforting soup recipe is a classic comfort food that’s easy to make and perfect for any occasion.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 4 cups of chicken broth
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 cup of egg noodles
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Heat a large pot or Dutch oven over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onion and garlic to the pot and cook until softened, about 3-4 minutes.
4. Pour in the chicken broth, thyme, salt, and pepper. Stir to combine.
5. Return the chicken to the pot and bring the mixture to a boil.
6. Reduce heat to medium-low, cover, and simmer for 20-25 minutes or until the chicken is cooked through.
7. Add the egg noodles to the pot and cook for an additional 8-10 minutes or until they’re tender.

Cooking Time: 35-40 minutes

Keto-Friendly Chicken Noodle Soup

Elevate your comfort food game with this creamy and flavorful keto-friendly chicken noodle soup that’s low in carbs and big on taste.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth (make sure it’s sugar-free)
– 2 tablespoons butter or ghee
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup cauliflower “noodles” (see note)
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter or ghee over medium heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken breast or thighs and cook until browned, about 5-7 minutes.
5. Pour in the chicken broth and bring to a boil.
6. Reduce heat to low and simmer for 15-20 minutes or until the chicken is cooked through.
7. Stir in the cauliflower “noodles” and thyme.
8. Season with salt and pepper to taste.

Cooking Time: 30-40 minutes

Note: To make cauliflower “noodles”, simply pulse 1 cup of cauliflower florets in a food processor until they resemble noodles.

Chicken Noodle Soup with Spinach and Mushrooms

This comforting soup is a perfect blend of flavors, textures, and nutrients. Made with tender chicken, flavorful mushrooms, and a hint of spinach, it’s sure to become a family favorite.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups chicken broth
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 8 ounces egg noodles
– 2 cups fresh spinach leaves
– 2 tablespoons butter

Instructions:

1. In a large pot or Dutch oven, sauté the mushrooms and onion in butter until tender.
2. Add garlic, flour, and thyme; cook for 1 minute.
3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Add chicken and noodles; cook for an additional 5-7 minutes or until chicken is cooked through and noodles are tender.
5. Stir in spinach leaves until wilted. Season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Southern-Style Chicken Noodle Soup

A classic comfort food recipe that warms the heart and soul.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 medium carrots, peeled and chopped
– 2 stalks celery, chopped
– 1 small onion, chopped
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8 ounces egg noodles

Instructions:

1. In a large pot or Dutch oven, combine chicken, chicken broth, carrots, celery, onion, thyme, and paprika.
2. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 20-25 minutes, or until the chicken is cooked through.
3. Add noodles and cook according to package instructions (usually 8-10 minutes).
4. Season with salt and pepper to taste.

Cooking Time: 30-40 minutes

Summary

Cozy up with these 20 delicious chicken noodle soup recipes! From classic homestyle to spicy Thai and creamy herb-infused, there’s something for everyone. Try slow cooker, gluten-free, or Instant Pot versions, or get adventurous with Asian-inspired, cheesy, or vegetable-packed twists. Whether you’re looking for a comforting meal on a cold night or a quick weeknight dinner, these recipes are sure to hit the spot. So go ahead, grab your favorite mug, and get cozy with one of these heartwarming chicken noodle soups!

When you’re feeling under the weather, there’s nothing like a warm, comforting bowl of soup to lift your spirits. As the old adage goes, “Chicken Soup” – but we all know that not just any chicken soup will do. We’ve gathered 18 of our favorite soup recipes to help you nurse yourself back to health on those dreaded sick days.

From classic comfort foods like Chicken Noodle Soup with Garlic and Ginger, to international flavors like Moroccan Harira Soup with Chickpeas, these soothing soups are sure to hit the spot. Whether you’re looking for something light and refreshing or hearty and filling, we’ve got a recipe that’s just right.

Chicken Noodle Soup with Garlic and Ginger

This comforting soup is a perfect remedy for when you’re feeling under the weather. With the added benefits of garlic and ginger, it’s not only delicious but also packed with immunity-boosting properties.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 medium carrots, peeled and sliced
– 2 celery stalks, sliced
– 2 cloves garlic, minced
– 1-inch piece of fresh ginger, grated
– 8 ounces egg noodles
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the garlic and ginger in a little bit of oil until fragrant.
2. Add the chicken and cook until browned on all sides.
3. Add the carrots, celery, and broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Cook the egg noodles according to package instructions. Drain and set aside.
5. Add the cooked noodles to the soup and season with salt and pepper to taste.
6. Simmer for an additional 2-3 minutes before serving.

Cooking Time: 25-30 minutes

Turmeric Lentil Soup with Coconut Milk

Turmeric Lentil Soup with Coconut Milk Recipe

This vibrant and comforting soup is a perfect blend of Indian spices, creamy coconut milk, and nutritious lentils. A delightful twist on traditional lentil soups, this recipe combines the benefits of turmeric’s anti-inflammatory properties with the richness of coconut.

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. In a large pot, sauté the onion, garlic, and ginger in a little water until softened.
2. Add the lentils, cumin, coriander, and turmeric. Cook for 1 minute.
3. Pour in the water and bring to a boil. Reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Stir in the coconut milk and season with salt and pepper.
5. Serve hot, garnished with cilantro leaves.

Cooking Time: 40-45 minutes

Classic Miso Soup with Tofu and Wakame

Savor the rich flavors of Japan’s beloved comfort food with this simple and satisfying miso soup recipe, featuring tender tofu and wakame seaweed.

Ingredients:

– 2 cups dashi broth (or vegetable broth)
– 2 tablespoons white miso paste
– 1/4 cup cubed firm tofu
– 1/2 cup sliced wakame seaweed
– 1 green onion, thinly sliced
– Salt and pepper to taste

Instructions:

1. In a medium saucepan, combine dashi broth (or vegetable broth) and miso paste. Whisk until smooth.
2. Bring the mixture to a simmer over medium heat.
3. Add cubed tofu and cook for 2-3 minutes or until heated through.
4. Stir in sliced wakame seaweed and cook for an additional minute.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with thinly sliced green onion.

Cooking Time: 10-12 minutes

Spicy Thai Tom Yum Soup

This classic Thai soup is a flavorful and spicy delight that’s perfect for any occasion. With its rich aroma of lemongrass, lime leaves, and chilies, this recipe will transport your taste buds to the streets of Bangkok.

Ingredients:

– 2 cups chicken or vegetable broth
– 1/2 cup water
– 2 tablespoons vegetable oil
– 4-6 Thai bird’s eye chilies, sliced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 lemongrass stalks, bruised and chopped
– 2 kaffir lime leaves
– 1/2 cup mixed mushrooms (button, cremini, shiitake)
– 1/4 cup fish sauce
– 1/4 cup lime juice
– Salt and pepper to taste
– Fresh cilantro or basil leaves for garnish

Instructions:

1. Heat oil in a large pot over medium-high heat.
2. Add chilies, garlic, ginger, lemongrass, and kaffir lime leaves; sauté until fragrant (30 seconds).
3. Pour in broth and water; bring to a boil.
4. Reduce heat and simmer for 10-12 minutes or until mushrooms are tender.
5. Stir in fish sauce and lime juice; season with salt and pepper.
6. Serve hot, garnished with fresh herbs.

Cooking Time: 15-17 minutes

Roasted Garlic and Potato Soup

Warm up with a comforting bowl of roasted garlic and potato soup, perfect for a cozy night in. This creamy soup is infused with the rich flavor of roasted garlic and the earthy sweetness of potatoes.

Ingredients:

– 3-4 large potatoes, peeled and cubed
– 2 heads of garlic, separated into individual cloves
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh chives or parsley for garnish (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large pot, sauté chopped onion in remaining 1 tablespoon olive oil until softened.
4. Add roasted garlic cloves to the pot and cook for 1-2 minutes, or until fragrant.
5. Add broth, roasted potatoes, and heavy cream (if using) to the pot. Simmer for 15-20 minutes, or until soup is heated through.
6. Season with salt and pepper to taste. Garnish with fresh herbs, if desired.

Cooking Time: 45-50 minutes

Golden Turmeric Chicken Soup

This vibrant and comforting soup is a perfect blend of flavors, with the warmth of turmeric and the richness of chicken. A pinch of golden goodness that’s sure to become a staple in your kitchen.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 2 medium carrots, chopped
– 2 stalks celery, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground turmeric
– 4 cups chicken broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, sauté the chicken, carrots, celery, and garlic in a little oil until the vegetables are tender.
2. Add turmeric, chicken broth, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes or until the chicken is cooked through.
3. Stir in heavy cream (if using) and adjust seasoning as needed.
4. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 25-30 minutes

Vegetable Broth with Ginger and Lemongrass

This aromatic broth is a perfect base for soups, sauces, or simply enjoyed on its own as a soothing drink. The combination of ginger and lemongrass adds depth and warmth to the vegetables, creating a deliciously comforting brew.

Ingredients:

– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 inches fresh ginger, sliced
– 2 stalks lemongrass, bruised
– 4 cups mixed vegetables (carrots, celery, zucchini, bell peppers)
– 8 cups water
– Salt, to taste

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, ginger, and lemongrass; cook for an additional 2-3 minutes.
3. Add mixed vegetables and water to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until vegetables are tender.
4. Season with salt to taste.
5. Strain broth through a fine-mesh sieve into a clean pot or container.

Cooking Time: 30-40 minutes

Beef Bone Broth with Herbs

Elevate your cooking routine with this simple yet nutritious beef bone broth infused with fresh herbs. This rich and flavorful broth is perfect for soups, sauces, or a warm pick-me-up any time of the year.

Ingredients:

– 2 lbs beef bones (oxtail, short ribs, or neck bones)
– 4 cups water
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 carrot, chopped
– 2 stalks celery, chopped
– 2 sprigs fresh thyme
– 1 sprig fresh rosemary
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast the beef bones in the oven for 30 minutes.
3. In a large pot, combine roasted bones, water, onion, garlic, carrot, celery, thyme, and rosemary.
4. Bring to a boil, then reduce heat and simmer for 12-24 hours.
5. Strain the broth through a fine-mesh sieve into a clean pot or containers. Discard solids.
6. Season with salt and pepper to taste.

Cooking Time: 12-24 hours

Moroccan Harira Soup with Chickpeas

Harira soup is a traditional Moroccan dish that’s perfect for a cozy night in or as a comforting meal during the cold winter months. This recipe adds protein-rich chickpeas to create a hearty and flavorful soup.

Ingredients:

– 1 can (14 oz) chickpeas, drained and rinsed
– 2 cups vegetable broth
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish

Instructions:

1. Heat the oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, paprika, salt, and pepper. Cook for 1 minute.
3. Stir in chickpeas, broth, and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley or cilantro.

Cooking Time: 25 minutes

Creamy Butternut Squash Soup with Sage

This velvety soup combines the sweetness of roasted butternut squash with the earthy flavor of sage, perfect for a cozy fall evening. Serve warm or chilled, garnished with toasted sage leaves and crusty bread.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– 2 tablespoons butter
– 2 teaspoons dried sage
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45 minutes or until tender.
4. In a large pot, sauté onion and garlic in olive oil until softened.
5. Add roasted squash, chicken broth, heavy cream, butter, and sage to the pot.
6. Bring to a simmer and puree with an immersion blender or regular blender.
7. Season with salt and pepper to taste.

Cooking Time: 60 minutes

Greek Avgolemono Soup (Lemon Chicken Soup)

Avgolemono soup is a classic Greek comfort food, perfect for warming up on a chilly day. This simple yet flavorful recipe combines chicken broth, lemon juice, eggs, and rice to create a nourishing and comforting soup.

Ingredients:

– 4 cups chicken broth
– 2 tablespoons freshly squeezed lemon juice
– 1/2 cup cooked white rice
– 1/2 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 2 large egg yolks
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, combine chicken broth and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Add cooked rice, chicken, and salt and pepper to taste. Simmer for an additional 5-7 minutes or until the flavors have melded together.
3. In a small bowl, whisk together egg yolks. Gradually add 1/4 cup of the hot soup broth to the eggs, whisking constantly to prevent scrambling.
4. Return the egg mixture to the pot and simmer for 2-3 minutes or until heated through.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Mexican Tortilla Soup with Avocado

Warm up with this flavorful and comforting soup that combines the richness of chicken broth, the crunch of tortilla chips, and the creaminess of avocado. Perfect for a cozy evening meal or a quick lunch.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into bite-sized pieces
– 1 ripe avocado, diced
– Fresh cilantro leaves, for garnish
– Lime wedges, for serving

Instructions:

1. In a large pot, sauté onions and garlic until softened.
2. Add chicken, broth, bell pepper, cumin, paprika, salt, and pepper. Bring to a boil, then simmer 20-25 minutes or until chicken is cooked through.
3. Stir in diced tomatoes.
4. Add tortilla pieces and cook 5 minutes or until they start to soften.
5. Taste and adjust seasoning as needed.
6. Serve hot, topped with diced avocado, cilantro leaves, and a squeeze of lime juice.

Cooking Time: 25-30 minutes

Vietnamese Pho with Rice Noodles

Experience the bold flavors of Vietnam with this classic pho recipe featuring rice noodles and a rich beef broth. A comforting and aromatic dish that’s perfect for any meal.

Ingredients:

– 1 pound beef bones (preferably oxtail or beef neck bones)
– 2 pounds beef brisket or chuck, sliced into thin strips
– 4 cups beef broth
– 2 tablespoons fish sauce
– 2 tablespoons soy sauce
– 1 tablespoon grated ginger
– 2 cloves garlic, minced
– 1 onion, thinly sliced
– 8 ounces rice noodles
– Fresh herbs (basil, mint, cilantro), chopped
– Lime wedges, for serving

Instructions:

1. In a large pot, combine beef bones and 4 cups of water. Bring to a boil, then reduce heat and simmer for at least 1 hour.
2. Add sliced beef, fish sauce, soy sauce, ginger, garlic, and onion to the pot. Simmer for another 30 minutes.
3. Cook rice noodles according to package instructions. Drain and set aside.
4. Assemble pho by placing noodles in a bowl, then adding slices of beef and hot broth. Garnish with fresh herbs and serve with lime wedges.

Cooking Time: 2 hours (including simmering time)

French Onion Soup with Thyme

This recipe is a twist on the classic French Onion Soup, adding a hint of thyme to elevate the flavor profile. A simple yet elegant soup that’s perfect for any occasion.

Ingredients:

– 4 large onions, thinly sliced
– 2 tablespoons butter
– 1 teaspoon dried thyme
– 1/2 cup dry white wine (optional)
– 6 cups beef broth
– 1/2 cup grated Gruyère cheese
– 4 slices baguette, toasted
– Salt and pepper to taste

Instructions:

1. In a large saucepan, melt butter over medium heat. Add sliced onions and cook until caramelized, stirring occasionally (about 20 minutes).
2. Add thyme and cook for 1 minute.
3. If using wine, add it to the pan and cook until reduced by half (about 5 minutes).
4. Add beef broth and bring to a simmer.
5. Preheat broiler.
6. Ladle soup into oven-proof bowls, topping each with toasted baguette slice and grated Gruyère cheese.
7. Broil until cheese is melted and bubbly.
8. Serve hot, garnished with fresh thyme if desired.

Cooking Time: 35-40 minutes

Carrot Ginger Soup with Coconut

This recipe combines the natural sweetness of carrots, the spicy warmth of ginger, and the richness of coconut milk to create a velvety smooth soup that’s perfect for any time of year.

Ingredients:

– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups chopped fresh carrots (about 8-10 medium-sized)
– 2 inches piece of fresh ginger, peeled and grated
– 4 cups vegetable broth
– 1/2 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger; cook for an additional 1-2 minutes.
4. Add the chopped carrots, vegetable broth, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the carrots are tender.
5. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
6. Stir in the coconut milk and adjust seasoning as needed.
7. Serve warm, garnished with fresh cilantro leaves if desired.

Cooking Time: 25-30 minutes

Minestrone Soup with Pasta and Beans

Minestrone soup is a classic Italian dish that’s both comforting and nutritious. This recipe combines pasta, beans, and vegetables for a satisfying meal.

Ingredients:

– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 cup small pasta shapes (e.g., elbow macaroni, ditalini)
– 2 cups vegetable broth
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 1 celery stalk, chopped
– 1 can (6 oz) tomato paste
– 1 tsp dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)

Instructions:

1. In a large pot, sauté the onion, garlic, carrots, and celery in a little water until tender.
2. Add the diced tomatoes, vegetable broth, kidney beans, pasta, tomato paste, oregano, salt, and pepper. Stir to combine.
3. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the pasta is al dente.
4. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 20-25 minutes

Hot and Sour Soup with Mushrooms

This recipe combines the bold flavors of hot peppers and soy sauce with the earthy richness of mushrooms, creating a hearty and comforting soup perfect for any occasion.

Ingredients:

– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups chicken broth
– 1 cup water
– 1 tablespoon soy sauce
– 1 tablespoon hot sauce (such as sriracha)
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Scallions, chopped (optional)

Instructions:

1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add mushrooms; cook until they release their liquid and start to brown, about 5 minutes.
3. Pour in broth, water, soy sauce, hot sauce, and ginger. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the flavors have melded together.
4. Season with salt and pepper to taste. Garnish with chopped scallions, if desired.

Cooking Time: 15-17 minutes

Ramen Soup with Soft-Boiled Egg and Greens

A comforting bowl of Japanese-inspired goodness, packed with rich flavors and textures.

Ingredients:

– 4 cups chicken or pork broth
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup ramen noodles
– 2 soft-boiled eggs, halved
– 1/2 cup mixed greens (such as bean sprouts, bok choy, and scallions)
– Salt and pepper to taste
– Optional: soy sauce, sesame oil, or pickled ginger for added flavor

Instructions:

1. In a large pot, heat the oil over medium heat. Add the onion and garlic; cook until softened (3-4 minutes).
2. Add the broth and bring to a boil. Cook noodles according to package instructions.
3. Meanwhile, prepare the soft-boiled eggs by simmering them in boiling water for 6-7 minutes.
4. Assemble the bowls: place cooked noodles in each bowl, then add sliced greens, soft-boiled egg halves, and a spoonful of broth.
5. Season with salt and pepper to taste. Add any desired additional flavors (soy sauce, sesame oil, or pickled ginger).

Cooking Time: 20-25 minutes

Summary

Feel better fast with these 18 comforting soup recipes, perfect for when you’re feeling under the weather. From classic chicken noodle soup to global flavors like Moroccan harira and Vietnamese pho, there’s something to soothe your soul. Try golden turmeric chicken soup, creamy butternut squash soup, or spicy Thai tom yum soup to ease your symptoms and warm your heart. Whether you’re craving a clear broth or a hearty stew, these recipes are sure to hit the spot.

When the weather outside turns chilly, there’s nothing quite like a warm, comforting bowl of lentil soup to lift your spirits. These tiny, nutrient-rich legumes are incredibly versatile and can be paired with a wide range of flavors and ingredients to create a deliciously hearty soup. In this article, we’ll explore 20 different lentil soup recipes that are sure to become new favorites.

From spicy red lentils swimming in coconut milk to classic French-style soups bursting with fresh herbs, these recipes showcase the incredible diversity of lentil soup. Whether you’re looking for a comforting, old-fashioned favorite or something new and adventurous, we’ve got you covered.

In this article, we’ll delve into some of the most delicious and satisfying lentil soup recipes out there, each one packed with flavor and nutrients. From vegetarian to meat-based options, and from international inspirations to good old-fashioned comfort food, these soups are sure to become a staple in your kitchen.

So grab a spoon, get cozy, and let’s dive into the world of lentil soup!

Spicy Red Lentil Soup with Coconut Milk

Warm up with this creamy and aromatic soup, perfect for a chilly evening. The combination of red lentils, coconut milk, and spices will transport you to the tropics.

Ingredients:

– 1 cup dried red lentils
– 2 cups water or vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (or more to taste)
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)

Instructions:

1. In a large pot, sauté the onion and garlic until softened.
2. Add the cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
3. Add the lentils, water or broth, and salt. Bring to a boil, then simmer for 30-40 minutes, or until the lentils are tender.
4. Stir in the coconut milk and adjust seasoning as needed.
5. Serve hot, garnished with cilantro leaves if desired.

Cooking Time: 45-50 minutes

Classic French Lentil Soup with Herbs

Savor the rich flavors of France with this comforting lentil soup, infused with aromatic herbs and simmered to perfection. This traditional recipe is a staple of French cuisine, perfect for a chilly evening or a quick weeknight meal.

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; cook until vegetables are tender, about 8 minutes.
2. Add lentils, broth, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
3. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 40-50 minutes

Moroccan Lentil Soup with Chickpeas and Spinach

Moroccan Lentil Soup with Chickpeas and Spinach Recipe

This hearty soup is a staple of Moroccan cuisine, packed with nutritious lentils, chickpeas, and spinach. Serve it with crusty bread or over couscous for a satisfying meal.

Ingredients:

– 1 cup brown or green lentils, rinsed and drained
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 cups fresh spinach leaves
– 2 tablespoons olive oil

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper; cook until softened, about 5 minutes.
2. Add the lentils, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes or until the lentils are tender.
3. Stir in the chickpeas and cook for an additional 10 minutes.
4. Stir in the fresh spinach leaves and cook until wilted.
5. Serve hot.

Cooking Time: 40-45 minutes

Creamy Lentil and Vegetable Soup

This hearty soup is a perfect blend of flavors, with tender lentils, crisp vegetables, and a rich creamy broth. It’s an excellent choice for a comforting meal on a chilly day.

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 8 minutes.
3. Add the lentils, vegetable broth, diced tomatoes, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30-40 minutes or until the lentils are tender.
4. Stir in the heavy cream or half-and-half; adjust seasoning as needed.
5. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 45-50 minutes

Curried Lentil Soup with Sweet Potatoes

This comforting soup combines the creamy sweetness of roasted sweet potatoes with the earthy flavor of red lentils, all wrapped up in a rich and aromatic curry broth.

Ingredients:

– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 large sweet potato, peeled and cubed
– 1 cup dried red lentils, rinsed and drained
– 4 cups vegetable broth
– 2 tablespoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast sweet potatoes in a baking dish with 1 tablespoon of oil until tender, about 30 minutes.
3. In a large pot, sauté onion and garlic over medium heat until softened.
4. Add curry powder, cumin, and turmeric; cook for 1 minute.
5. Add lentils, broth, roasted sweet potatoes, salt, and pepper. Bring to a boil, then simmer for 30 minutes or until lentils are tender.
6. Serve hot, garnished with cilantro leaves if desired.

Cooking Time: 45-50 minutes

Smoky Lentil Soup with Bacon and Kale

This hearty soup combines the comforting warmth of lentils with the smoky depth of bacon and the earthy freshness of kale. Perfect for a chilly evening, this recipe is easy to make and packed with nutritious goodness.

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 4 slices of bacon, chopped
– 1 onion, diced
– 2 cloves of garlic, minced
– 2 cups vegetable broth
– 1 cup water
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 cups curly kale, stems removed and chopped

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy. Remove from pot and set aside.
2. Add onion and garlic to pot; sauté until softened, about 5 minutes.
3. Add lentils, broth, water, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Stir in cooked bacon and kale. Simmer for an additional 5-10 minutes or until greens are wilted.
5. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 45-55 minutes

Tomato Basil Lentil Soup with Parmesan

This hearty soup combines the flavors of fresh tomatoes, aromatic basil, and nutritious lentils, topped with a sprinkle of creamy Parmesan cheese. Perfect for a cozy evening meal or lunchbox addition.

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups fresh tomatoes (or 1 can crushed tomatoes)
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese

Instructions:

1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add lentils, vegetable broth, and crushed tomatoes. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
3. Stir in chopped basil and season with salt and pepper to taste.
4. Serve hot, topped with grated Parmesan cheese.

Cooking Time: 45-50 minutes

Lentil and Sausage Soup with Fennel

This hearty soup combines the comforting flavors of sausage, lentils, and fennel, making it a perfect option for a chilly day. With its rich aroma and savory taste, this recipe is sure to become a favorite.

Ingredients:

– 1 pound Italian sausage, casings removed
– 2 medium carrots, chopped
– 2 stalks celery, chopped
– 2 cloves garlic, minced
– 1 large fennel bulb, sliced
– 1 cup brown or green lentils, rinsed and drained
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In a large pot, cook the sausage over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the carrots, celery, garlic, and fennel; cook until the vegetables are tender, about 5 minutes.
3. Add the lentils, broth, diced tomatoes, and thyme. Season with salt and pepper to taste.
4. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the lentils are tender.

Cooking Time: 45-50 minutes

Lemon Garlic Lentil Soup with Fresh Dill

This vibrant soup combines the comforting warmth of lentils with the brightness of lemon and garlic, finished with a sprinkle of fresh dill. Perfect for a chilly evening or a light lunch.

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh dill leaves, chopped (about 1/4 cup)
– Optional: 1/4 cup chopped fresh parsley or chives

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add garlic and cook for 1 minute.
2. Add lentils, broth, lemon juice, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
3. Stir in chopped fresh dill. Taste and adjust seasoning as needed.
4. Serve hot, garnished with additional fresh herbs if desired.

Cooking Time: 35-45 minutes

Lentil and Barley Soup with Carrots and Celery

Hearty Lentil and Barley Soup with Carrots and Celery: A flavorful and nutritious soup that’s perfect for a chilly day.

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1/4 cup pearled barley, rinsed and drained
– 2 medium carrots, chopped
– 2 stalks celery, chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In a large pot, combine lentils, barley, water, carrots, celery, onion, garlic, and thyme.
2. Bring to a boil, then reduce heat to low and simmer for 45-50 minutes or until the lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 45-50 minutes

Indian-Spiced Lentil Soup with Cumin and Turmeric

This comforting soup is infused with the aromatic flavors of cumin and turmeric, perfect for a cozy evening meal. With a blend of spices and tender lentils, this recipe is sure to become a staple in your household.

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups water
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add onions and garlic; cook until softened, about 5 minutes.
3. Add lentils, cumin, turmeric, salt, and pepper. Cook for 1 minute.
4. Add water and bring to a boil.
5. Reduce heat and simmer, covered, for 30-40 minutes or until lentils are tender.
6. Serve hot, garnished with fresh cilantro if desired.

Cooking Time: 35-45 minutes

Lentil and Mushroom Soup with Thyme

This hearty soup combines the earthy flavors of lentils and mushrooms with the warmth of thyme, perfect for a cozy evening meal. With its comforting texture and rich aroma, it’s sure to become a new favorite.

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the mushrooms and garlic; cook until the mushrooms release their moisture and start to brown, about 5-7 minutes.
3. Add the lentils, water or broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Serve hot, garnished with fresh thyme leaves if desired.

Cooking Time: 35-45 minutes

Lentil Soup with Spinach and Goat Cheese

This comforting soup is a perfect blend of textures and flavors, with the creaminess of goat cheese balanced by the earthiness of spinach and lentils. Serve with crusty bread for a satisfying meal.

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 1/2 cup fresh spinach leaves
– 1/4 cup crumbled goat cheese

Instructions:

1. In a large pot, heat oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add lentils, broth, diced tomatoes, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Stir in spinach and cook until wilted.
5. Serve soup hot, topped with crumbled goat cheese.

Cooking Time: 45-50 minutes

Lentil and Pumpkin Soup with Ginger

Warm up with this comforting and flavorful Lentil and Pumpkin Soup with Ginger!

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 inches fresh ginger, grated
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)

Instructions:

1. In a large pot, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
2. Add pumpkin, onions, garlic, ginger, cumin, salt, and pepper to the pot. Stir well to combine.
3. Continue to simmer for an additional 15-20 minutes or until the pumpkin is tender.
4. Use an immersion blender to puree the soup to desired consistency. Alternatively, let it cool and blend in a blender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 40-50 minutes

Lentil and Quinoa Soup with Cilantro

This hearty soup is a perfect blend of protein-rich lentils, fiber-rich quinoa, and fresh cilantro. It’s an excellent way to warm up on a chilly day or as a healthy lunch option.

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 cup quinoa, rinsed and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, chopped (for garnish)

Instructions:

1. In a large pot, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
2. Add quinoa, onion, garlic, cumin, smoked paprika (if using), salt, and pepper. Stir well.
3. Continue cooking for an additional 10-15 minutes or until quinoa is tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped cilantro.

Cooking Time: 35-40 minutes

Lentil Soup with Chorizo and Smoked Paprika

This hearty lentil soup combines the earthy sweetness of red lentils with the bold flavors of chorizo and smoked paprika, perfect for a cozy meal on a chilly day.

Ingredients:

– 1 cup dried red lentils
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 teaspoons smoked paprika
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 1 cup cooked chorizo, sliced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, smoked paprika, cumin, and coriander; cook for 1 minute.
4. Stir in the lentils, diced tomatoes, and vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
6. Add the cooked chorizo and season with salt and pepper to taste.
7. Serve hot, garnished with cilantro leaves if desired.

Cooking Time: 45-50 minutes

Lentil and Sweet Corn Soup with Lime

This vibrant soup combines the comfort of lentils with the sweetness of corn, all tied together with a squeeze of fresh lime juice. Perfect for a light and nourishing meal on a warm day.

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups vegetable broth
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen sweet corn kernels
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh lime juice, for serving (about 2 tablespoons per serving)
– Optional: chopped cilantro or scallions for garnish

Instructions:

1. In a large pot, combine lentils, broth, onion, garlic, and cumin.
2. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
3. Stir in sweet corn kernels and cook for an additional 5 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, with a squeeze of fresh lime juice.

Cooking Time: 30-35 minutes

Lentil Soup with Roasted Garlic and Rosemary

Warm Up with Hearty Lentil Soup

This comforting lentil soup combines the earthy flavors of roasted garlic and rosemary, perfect for a chilly evening. A blend of tender lentils, aromatic vegetables, and fragrant herbs will transport you to a cozy state.

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 2 medium onions, chopped
– 3 cloves garlic, roasted (see notes)
– 2 sprigs fresh rosemary, chopped
– 1 carrot, chopped
– 1 celery stalk, chopped
– Salt and pepper, to taste
– Optional: lemon wedges for serving

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast garlic: Cut top off of each clove, drizzle with olive oil, and wrap in foil. Roast for 30-40 minutes or until tender.
3. In a large pot, sauté onions, carrot, and celery in a little oil until softened.
4. Add lentils, vegetable broth, roasted garlic, and rosemary. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
5. Season with salt and pepper to taste.
6. Serve hot, with lemon wedges optional.

Cooking Time: 45-60 minutes

Lentil and Butternut Squash Soup with Sage

Cozy up with a warm and comforting bowl of Lentil and Butternut Squash Soup infused with the earthy flavor of sage. This recipe is perfect for a chilly fall or winter evening.

Ingredients:

– 1 medium butternut squash (about 2 lbs)
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and roast for 45 minutes, or until tender.
2. In a large pot, sauté the onion and garlic in olive oil over medium heat until softened.
3. Add the roasted squash, lentils, vegetable broth, and chopped sage to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
4. Season with salt and pepper to taste. Serve hot, garnished with additional sage leaves if desired.

Cooking Time: 1 hour 15 minutes

Lentil Soup with Zucchini and Fresh Mint

This hearty soup combines the comforting warmth of lentils with the bright flavors of zucchini and fresh mint, perfect for a cozy evening meal or lunch on-the-go.

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 medium zucchini, diced
– 1/4 cup fresh mint leaves, chopped
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Optional: 1 tablespoon olive oil

Instructions:

1. In a large pot, sauté onion and garlic in olive oil (if using) over medium heat until softened.
2. Add lentils, water, zucchini, mint, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with additional fresh mint leaves if desired.

Cooking Time: 35-45 minutes

Summary

Discover the comforting world of lentils with these 20 hearty lentil soup recipes! From classic French to spicy Moroccan, creamy vegetable to smoky bacon, there’s something for every taste. Whether you’re looking for a quick weeknight dinner or a cozy weekend meal, these soups are sure to warm your belly and your heart. With ingredients ranging from coconut milk to chorizo, cumin to cilantro, and herbs like thyme and rosemary, these lentil soups offer endless flavor combinations to explore.

As the leaves change colors and the crisp autumn air sets in, there’s nothing quite like a warm, comforting bowl of soup to cozy up with. And when it comes to squash soups, few can rival the flavors and aromas of Panera Bread’s iconic Autumn Squash Soup. But why settle for just one recipe when you can have 18 delicious variations? From classic roasted butternut squash to creamy coconut milk-based concoctions, we’ve rounded up some of the most mouth-watering and unique recipes inspired by Panera Bread’s signature soup.

In this article, we’ll be diving into the world of creamy, comforting squash soups that are sure to become a staple in your autumnal repertoire. Whether you’re a fan of bold spices or subtle flavors, there’s something on this list for everyone. So grab a spoon and let’s dive in!

Roasted Butternut Squash Soup with Sage

Roasted Butternut Squash Soup with Sage: A comforting and flavorful soup that combines the sweetness of roasted butternut squash with the earthy flavor of sage, perfect for a cozy fall or winter evening.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– 2 teaspoons dried sage leaves
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out the seeds, and place it on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the squash and sprinkle with salt and pepper. Roast for about 45 minutes, or until the squash is tender.
4. In a large pot, sauté the chopped onion and minced garlic in a little bit of olive oil until softened.
5. Add the roasted squash, vegetable broth, and dried sage leaves to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup is smooth.
6. Use an immersion blender or regular blender to puree the soup. If desired, add heavy cream or half-and-half for added richness. Season with salt and pepper to taste.

Cooking Time: About 1 hour and 15 minutes

Creamy Autumn Squash Soup with Coconut Milk

Warm up with this comforting Creamy Autumn Squash Soup with Coconut Milk!

Ingredients:

– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1 can (14 oz) diced tomatoes
– 4 cups chicken broth
– 1 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with butter, cumin, smoked paprika, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. In a large pot, sauté onion and garlic until softened.
4. Add roasted squash, diced tomatoes, and chicken broth to the pot. Bring to a boil, then simmer for 20-25 minutes or until squash is tender.
5. Stir in coconut milk. Purée soup with an immersion blender or regular blender.
6. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro if desired.

Cooking Time: 55-60 minutes

Spiced Pumpkin and Squash Soup

As the weather cools down, a comforting bowl of soup is just what you need to brighten up your day. This recipe combines the natural sweetness of pumpkin and squash with warm spices, perfect for a cozy evening.

Ingredients:

– 1 small butternut squash (about 2 lbs), peeled and cubed
– 1 small pumpkin (about 1 lb), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss squash and pumpkin with olive oil, onion, garlic, cumin, cinnamon, nutmeg, and salt on a baking sheet.
3. Roast for 30-40 minutes, or until the vegetables are tender.
4. Blend roasted vegetables with vegetable broth in a blender or food processor until smooth.
5. If desired, stir in heavy cream or half-and-half to add richness.
6. Serve hot, garnished with chopped fresh herbs or croutons.

Cooking Time: 45-50 minutes

Caramelized Onion and Squash Soup

Warm up with a comforting bowl of Caramelized Onion and Squash Soup!

Ingredients:

– 2 large onions, thinly sliced
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 2 tbsp unsalted butter
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)

Instructions:

1. In a large saucepan, melt 1 tablespoon of butter over medium-low heat. Add the sliced onions and cook, stirring occasionally, until caramelized and golden brown (about 20-25 minutes).
2. Add the cubed squash to the saucepan and cook for an additional 5 minutes, or until slightly tender.
3. Pour in the broth and bring the mixture to a boil. Reduce heat to low and simmer for 15-20 minutes, or until the squash is tender.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Stir in the heavy cream or half-and-half and season with salt and pepper to taste.
6. Serve hot, garnished with fresh thyme leaves if desired.

Cooking Time: 40-45 minutes

Curried Butternut Squash Soup

Warm up with a bowl of creamy Curried Butternut Squash Soup, perfect for a cozy evening or as a healthy addition to your meal rotation. This flavorful soup is made with roasted butternut squash, aromatic spices, and a hint of coconut milk.

Ingredients:

– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Fresh cilantro, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, cumin, curry powder, turmeric, salt, and pepper on a baking sheet.
3. Roast for 45 minutes or until tender.
4. In a large pot, sauté onion and garlic in a little water until softened.
5. Add roasted squash, broth, and coconut milk. Blend until smooth.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped cilantro if desired.

Cooking Time: 1 hour 15 minutes

Maple Roasted Acorn Squash Soup

Warm up with this comforting and flavorful soup that combines the sweetness of maple syrup with the natural sweetness of roasted acorn squash. This recipe makes 4-6 servings.

Ingredients:

– 1 large acorn squash (about 2 lbs)
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup pure maple syrup
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out seeds.
3. Drizzle olive oil over the squash and season with salt, pepper, cumin, and smoked paprika.
4. Roast the squash for 45-50 minutes, or until tender and caramelized.
5. In a large pot, sauté the chopped onion and minced garlic until softened.
6. Add roasted squash, broth, and maple syrup to the pot. Bring to a boil, then simmer for 15-20 minutes.
7. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the pot.
8. Taste and adjust seasoning as needed. If desired, stir in heavy cream or half-and-half for added richness.

Cooking Time: 1 hour 15 minutes (roasting time) + 20-30 minutes (simmering time)

Roasted Garlic and Squash Soup

Roasted Garlic and Squash Soup Recipe

Warm up with this comforting soup that combines the sweetness of roasted squash and garlic with a hint of spice.

Ingredients:

– 1 medium butternut squash (about 2 lbs)
– 4-6 cloves of garlic
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: heavy cream or Greek yogurt for serving

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Place squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast squash for 45-50 minutes, or until tender.
5. Squeeze garlic cloves from their skins and chop into small pieces.
6. In a large pot, sauté chopped onion and roasted garlic in a little broth until softened.
7. Add remaining broth, roasted squash, cumin, salt, and pepper to the pot.
8. Bring soup to a simmer and cook for 10-15 minutes or until heated through.
9. Serve hot, topped with optional heavy cream or Greek yogurt if desired.

Cooking Time: 60-75 minutes

Smoky Chipotle Squash Soup

Warm up with this spicy and comforting soup that combines roasted squash, smoky chipotles, and aromatic spices.

Ingredients:

– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 chipotle peppers in adobo sauce, chopped
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast the squash for 45-50 minutes, or until tender.
3. In a large pot, sauté onion and garlic in olive oil until softened.
4. Add chipotle peppers, cumin, smoked paprika, and roasted squash to the pot.
5. Pour in vegetable broth and diced tomatoes; bring to a boil.
6. Reduce heat and simmer for 20-25 minutes or until soup has thickened slightly.
7. Season with salt and pepper to taste.
8. Serve warm, garnished with cilantro if desired.

Cooking Time: 1 hour 15 minutes

Apple Cider Butternut Squash Soup

Warm up with a delicious and comforting Apple Cider Butternut Squash Soup, perfect for chilly fall evenings. This sweet and savory soup combines the natural sweetness of butternut squash with the tanginess of apple cider.

Ingredients:

– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/2 cup apple cider
– 4 cups chicken or vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh herbs (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add cubed squash, apple cider, broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until squash is tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the pot.
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 20-25 minutes

Thai-Inspired Coconut Squash Soup

Warm up with this creamy and aromatic soup that combines the comfort of roasted squash with the vibrant flavors of Thailand. This recipe is a perfect blend of sweet, spicy, and savory notes.

Ingredients:

– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons coconut oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 4 cups chicken or vegetable broth
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric powder
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise and roast for 45 minutes, or until tender.
2. In a large pot, heat coconut oil over medium heat. Add onion, garlic, and ginger; cook until softened, about 5 minutes.
3. Scoop out the roasted squash flesh and add to the pot along with coconut milk, broth, cumin, and turmeric. Bring to a simmer.
4. Reduce heat to low and let soup simmer for 20-25 minutes or until flavors have melded together. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves.

Cooking Time: 1 hour 10 minutes

Herbed Squash Soup with Parmesan Crisps

This creamy soup combines the natural sweetness of roasted squash with the savory flavor of fresh herbs, topped with crispy Parmesan crisps. Perfect for a cozy fall evening.

Ingredients:

– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried sage
– 1/2 teaspoon dried thyme
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast the squash for 45 minutes, or until tender.
3. Sauté the onion and garlic in olive oil until softened.
4. Add the roasted squash, broth, sage, thyme, salt, and pepper. Blend until smooth.
5. Stir in heavy cream or half-and-half.
6. Heat the soup over low heat until warmed through.
7. Meanwhile, preheat oven to 350°F (175°C). Sprinkle Parmesan cheese on a baking sheet and bake for 10-12 minutes, or until crispy.
8. Serve the soup with Parmesan crisps on top.

Cooking Time: 1 hour 15 minutes

Bacon and Squash Soup with Thyme

Warm up on a chilly day with this creamy soup that combines the sweetness of roasted squash with the smokiness of bacon and the earthy flavor of thyme.

Ingredients:

– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 6 slices of bacon, diced
– 1 onion, chopped
– 3 cloves of garlic, minced
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– 2 tbsp butter
– 2 tsp fresh thyme leaves
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss squash with 2 tbsp of the butter, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Cook bacon in a large pot over medium heat until crispy. Remove with a slotted spoon.
4. Add remaining butter to the pot. Add onion and garlic; cook until softened.
5. Add roasted squash, chicken broth, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until soup is creamy.
6. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.

Cooking Time: 45-55 minutes

Carrot and Squash Soup with Ginger

This recipe celebrates the flavors of fall by combining roasted carrots and squash with a hint of warm ginger, resulting in a creamy and comforting soup perfect for chilly days.

Ingredients:

– 2 large carrots, peeled and chopped
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 inches fresh ginger, grated
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss carrots and squash with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large pot, sauté grated ginger in 1 tablespoon olive oil until fragrant, about 1 minute.
4. Add roasted vegetables, broth, and heavy cream (if using) to the pot. Simmer until heated through.
5. Purée soup with an immersion blender or regular blender.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 45-50 minutes

Roasted Red Pepper and Squash Soup

Roasted Red Pepper and Squash Soup Recipe

This vibrant soup combines the sweetness of roasted red peppers with the warmth of roasted squash, creating a comforting and flavorful dish perfect for a chilly evening.

Ingredients:

– 2 medium-sized squashes (such as butternut or acorn), peeled and cubed
– 4 red bell peppers, seeded and sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Meanwhile, roast red bell peppers in the oven for 20-25 minutes or until charred.
4. In a large pot, sauté chopped onion and minced garlic over medium heat until softened.
5. Add roasted squash, red peppers, vegetable broth, and smoked paprika to the pot. Blend until smooth.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: Approximately 45-50 minutes

Lentil and Squash Soup with Turmeric

Warm up with this comforting and flavorful soup that combines the nutritious power of lentils, roasted squash, and anti-inflammatory turmeric. Perfect for a cozy night in or as a healthy meal prep option.

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium butternut squash, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground turmeric
– 4 cups vegetable broth
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. In a large pot, sauté onion and garlic in a little water until softened.
3. Add lentils, cumin, coriander, turmeric, and roasted squash to the pot. Pour in broth and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until lentils are tender.
5. Season with salt and pepper to taste.

Cooking Time: 40-50 minutes

Sweet Potato and Squash Soup

This comforting soup is a perfect blend of sweet potatoes and winter squash, roasted to perfection and simmered in a flavorful broth. It’s a delicious way to warm up on a chilly day.

Ingredients:

– 2 large sweet potatoes, peeled and cubed
– 1 medium butternut squash, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: cream or coconut cream for serving

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes and squash with olive oil, salt, and pepper on a baking sheet.
3. Roast for 30-40 minutes, or until tender.
4. In a large pot, sauté onion and garlic in a little oil until softened.
5. Add roasted sweet potatoes and squash, broth, and cumin. Bring to a boil, then simmer for 20-25 minutes.
6. Blend soup until smooth, then season with salt and pepper.
7. Serve hot, topped with cream or coconut cream if desired.

Cooking Time: Approximately 55-60 minutes

Rosemary Infused Squash Soup

This recipe combines the warmth of roasted squash with the earthy flavor of rosemary, creating a comforting and savory soup perfect for fall or winter gatherings. This easy-to-make soup is sure to become a new favorite.

Ingredients:

– 1 medium-sized butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 2 sprigs of fresh rosemary
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast the squash for 45 minutes, or until tender.
5. Remove the rosemary sprigs from the oven and chop them finely.
6. In a large pot, combine the roasted squash, chicken broth, and chopped rosemary. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
7. Use an immersion blender or regular blender to puree the soup until smooth.
8. Stir in heavy cream or half-and-half and season with salt and pepper to taste.

Cooking Time: Approximately 1 hour 10 minutes

Toasted Pecan and Squash Soup

Warm up with this comforting soup that combines the sweetness of roasted squash with the richness of toasted pecans. Perfect for a chilly fall or winter evening, this recipe is sure to become a new favorite.

Ingredients:

– 1 small butternut squash (about 2 lbs)
– 2 tablespoons unsalted butter
– 1/4 cup chopped pecans
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup heavy cream (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast the squash for 45 minutes, or until tender.
3. Melt butter in a large pot over medium heat. Add chopped onion and cook until softened.
4. Add garlic, toasted pecans, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Scoop out the roasted squash flesh and add it to the pot. Blend until smooth.
6. Stir in heavy cream (if using) and serve hot.

Cooking Time: 1 hour 15 minutes

Summary

Get ready to warm up with these 18 delicious recipes for autumn squash soup, inspired by Panera Bread’s popular menu item. From creamy concoctions like Roasted Butternut Squash Soup with Sage and Creamy Autumn Squash Soup with Coconut Milk, to spicy options like Curried Butternut Squash Soup and Smoky Chipotle Squash Soup, there’s something for every taste bud. Try adding a twist with ingredients like caramelized onions or toasted pecans, or go classic with comforting soups like Maple Roasted Acorn Squash Soup. Whatever your craving, these recipes are sure to satisfy.

Cozy up with a warm, comforting bowl of creamy chicken and mushroom soup! There’s nothing quite like the rich flavors and tender textures that come together in this classic comfort food. In this article, we’ll dive into 18 mouthwatering recipes that combine juicy chicken with earthy mushrooms in creative and delicious ways.

From classic combinations to international twists, we’ve got you covered. Whether you’re a fan of bold spices or subtle herbage, there’s a creamy chicken and mushroom soup recipe on this list that’s sure to satisfy your cravings. So grab a spoon, get cozy, and let’s dive into the world of creamy, dreamy soups!

Creamy Garlic Chicken and Mushroom Soup

Creamy Garlic Chicken and Mushroom Soup Recipe

Summary: A comforting and flavorful soup that combines the rich flavors of chicken, garlic, and mushrooms with a creamy base.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 3 cloves garlic, minced
– 2 tbsp butter
– 1 onion, diced
– 1 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, sauté the mushrooms and garlic in butter until tender.
2. Add the onion and cook until translucent.
3. Add the chicken and cook until browned on all sides.
4. Sprinkle flour over the mixture and cook for 1 minute.
5. Gradually add the chicken broth, whisking continuously to avoid lumps.
6. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the soup has thickened slightly.
7. Stir in heavy cream and season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Classic Chicken and Wild Mushroom Soup

This hearty soup combines tender chicken, earthy wild mushrooms, and aromatic vegetables in a rich and savory broth.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 8 ounces mixed wild mushrooms (such as cremini, shiitake, and oyster), sliced
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– 2 teaspoons dried thyme
– Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium-high. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
4. Add the chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
5. Stir in the heavy cream or half-and-half. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 40-45 minutes

Thai-Inspired Coconut Chicken and Mushroom Soup

Warm up with this aromatic and creamy soup that combines the flavors of Thailand with the comfort of coconut milk and tender chicken.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 8 oz mushrooms (button or cremini), sliced
– 1 can coconut milk
– 2 cups chicken broth
– 1 tablespoon Thai red curry paste
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add mushrooms; cook until they release their moisture and start to brown, about 4-5 minutes.
4. Stir in curry paste, ginger, coconut milk, and chicken broth. Bring to a simmer.
5. Reduce heat to low and let soup simmer for 10-15 minutes or until chicken is cooked through.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve hot.

Cooking Time: 20-25 minutes

Herbed Chicken and Portobello Mushroom Soup

This hearty soup is a perfect blend of savory chicken, rich mushrooms, and fragrant herbs. It’s an ideal comfort food for a chilly evening or a quick lunch.

Ingredients:

– 1 lb boneless, skinless chicken breast
– 2 large portobello mushrooms, sliced
– 2 tbsp olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1 bay leaf
– 4 cups chicken broth
– 1 cup heavy cream (optional)
– Salt and pepper to taste

Instructions:

1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, thyme, rosemary, and bay leaf. Cook until vegetables are softened, about 3-4 minutes.
3. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
5. Remove bay leaf and use an immersion blender to puree the soup (or transfer it to a blender and blend).
6. Stir in heavy cream, if using. Season with salt and pepper to taste.

Cooking Time: 30-40 minutes

Spicy Chicken and Shiitake Mushroom Soup

A hearty and flavorful soup that combines the richness of chicken with the earthy undertones of shiitake mushrooms, all wrapped up in a spicy kick.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed vegetables (carrots, celery, onions)
– 8 oz shiitake mushrooms, sliced
– 4 cups low-sodium chicken broth
– 1/2 cup heavy cream or half-and-half
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cayenne pepper (or more to taste)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. In a large pot or Dutch oven, sauté the chicken, mixed vegetables, and mushrooms in a little oil until browned.
2. Add the chicken broth, cumin, smoked paprika, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Stir in the heavy cream or half-and-half and season with salt and pepper to taste.
4. Serve hot, garnished with fresh cilantro leaves.

Cooking Time: 25-30 minutes

Slow Cooker Chicken and Mushroom Soup

Warm up with a comforting bowl of slow-cooked goodness! This recipe is perfect for a chilly evening or a quick lunch.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 4 cups low-sodium chicken broth
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil

Instructions:

1. In a large skillet, heat the olive oil over medium-high. Add the chicken and cook until browned on all sides (5-7 minutes). Remove from heat.
2. In the slow cooker, combine the chicken, mushrooms, onion, garlic, thyme, paprika, salt, and pepper.
3. Pour in the chicken broth, making sure everything is covered.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Taste and adjust seasoning as needed.

Cooking Time: 6-8 hours (low), 3-4 hours (high)

Enjoy your delicious and comforting Slow Cooker Chicken and Mushroom Soup!

Cheesy Chicken and Mushroom Soup with Bacon

This hearty soup combines tender chicken, earthy mushrooms, crispy bacon, and a rich, cheesy broth for a comforting and satisfying meal.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 6 slices of cooked bacon, crumbled
– 2 cloves garlic, minced
– 1 onion, chopped
– 2 cups chicken broth
– 1 cup milk or heavy cream
– 1 tsp dried thyme
– Salt and pepper, to taste
– 2 tbsp grated cheddar cheese (optional)

Instructions:

1. In a large pot, sauté the bacon until crispy. Remove from heat and set aside.
2. Add garlic and onion to the pot; cook until softened.
3. Add mushrooms and cook until they release their moisture and start to brown.
4. Add chicken, broth, milk or cream, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the chicken is cooked through.
5. Stir in crumbled bacon and grated cheese (if using). Simmer for an additional 2-3 minutes to melt the cheese.

Cooking Time: 30-40 minutes

Lemon Thyme Chicken and Mushroom Soup

Brighten up a chilly day with this vibrant and flavorful soup, where the warmth of chicken and mushrooms meets the brightness of lemon and thyme.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups chicken broth
– 1/2 cup heavy cream
– 2 tablespoons freshly squeezed lemon juice
– 2 sprigs of fresh thyme
– Salt and pepper to taste
– Fresh parsley or thyme for garnish

Instructions:

1. In a large pot, sauté the mushrooms in a little oil until softened.
2. Add the chicken, broth, heavy cream, lemon juice, and thyme. Bring to a boil, then reduce heat and simmer 15-20 minutes or until the chicken is cooked through.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with parsley or thyme.

Cooking Time: 20-25 minutes

Curried Chicken and Mushroom Soup

This creamy soup combines the warmth of curry with the savory flavors of chicken and mushrooms, making it a perfect comfort food for any occasion.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon red pepper flakes (optional)
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh cilantro leaves, chopped (optional)

Instructions:

1. In a large pot, sauté the onions and garlic until softened.
2. Add the mushrooms and cook until they release their liquid and start to brown.
3. Add the chicken, curry powder, cumin, turmeric, and red pepper flakes (if using). Cook until the chicken is browned.
4. Pour in the chicken broth and bring to a boil.
5. Reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
6. Stir in the heavy cream or half-and-half.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped cilantro leaves if desired.

Cooking Time: 30-40 minutes

Chicken and Mushroom Soup with Dumplings

A comforting and flavorful soup that combines the richness of chicken, mushrooms, and cream with the warmth of homemade dumplings.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 2 tablespoons butter
– 1 medium onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 cups all-purpose flour
– 1/2 cup milk
– 1 egg, beaten

Instructions:

1. In a large pot, sauté the butter, onion, and mushrooms until the vegetables are tender.
2. Add the chicken and cook until browned, then add the broth, cream, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Meanwhile, combine flour, milk, and egg in a bowl. Mix until smooth, then drop by spoonfuls onto the surface of the soup.
4. Simmer the dumplings for 10-15 minutes or until cooked through.
5. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 40-45 minutes

Roasted Chicken and Mushroom Soup

Roasted Chicken and Mushroom Soup Recipe

A hearty and comforting soup that combines the flavors of roasted chicken, mushrooms, and vegetables, perfect for a chilly evening.

Ingredients:

– 1 whole chicken (3-4 lbs), cut into 8 pieces (2 legs, 2 thighs, 2 wings, 2 breasts)
– 2 tablespoons olive oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 8 ounces mushrooms (button or cremini), sliced
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss the chicken pieces with olive oil, salt, and pepper.
3. Spread the chicken on a baking sheet and roast for 25-30 minutes, or until cooked through.
4. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
5. Add the mushrooms and cook until they release their liquid and start to brown.
6. Add the roasted chicken, chicken broth, and heavy cream or half-and-half to the pot.
7. Bring to a simmer and let cook for 10-15 minutes or until the soup has thickened slightly.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped parsley if desired.

Cooking Time: Approximately 45-50 minutes

One-Pot Chicken and Mushroom Soup

Savor the comforting flavors of this hearty soup, made with tender chicken, earthy mushrooms, and aromatic spices.

Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups chicken broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper, to taste
– 2 tbsp olive oil

Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from pot and set aside.
3. Add the onion and garlic to the pot; cook until softened, about 3-4 minutes.
4. Add the mushrooms, thyme, salt, and pepper; cook until the mushrooms release their liquid and start to brown, about 5 minutes.
5. Add the chicken broth and bring to a boil.
6. Return the chicken to the pot and simmer for 20-25 minutes or until cooked through.

Cooking Time: 30-40 minutes

Chicken and Mushroom Soup with Barley

This comforting soup is a perfect blend of tender chicken, earthy mushrooms, and nutty barley, all simmered together in a rich and flavorful broth.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1 medium onion, chopped
– 4 cups chicken broth
– 1 cup pearled barley
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
3. Add chicken, chicken broth, barley, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until barley is tender and chicken is cooked through.

Cooking Time: 40-45 minutes

Vegetable-Packed Chicken and Mushroom Soup

This hearty soup combines the flavors of tender chicken, earthy mushrooms, and a variety of colorful vegetables for a nutritious and satisfying meal.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed vegetables (such as carrots, zucchini, bell peppers, and potatoes)
– 2 cups sliced mushrooms (button or cremini work well)
– 4 cups low-sodium chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley or thyme for garnish

Instructions:

1. In a large pot, sauté the chicken in a little oil until cooked through.
2. Add the mixed vegetables and mushrooms; cook until they start to soften.
3. Pour in the chicken broth, diced tomatoes, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes or until the vegetables are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or thyme.

Cooking Time: 30-40 minutes

Chicken and Mushroom Soup with Spinach

Warm up on a chilly day with this comforting and flavorful soup that combines chicken, mushrooms, and spinach.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups chicken broth
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1/2 cup all-purpose flour
– 1 tsp dried thyme
– Salt and pepper, to taste
– 2 cups fresh spinach leaves
– 2 tbsp unsalted butter

Instructions:

1. In a large pot or Dutch oven, sauté the chicken, mushrooms, onion, and garlic in butter until the vegetables are tender.
2. Add flour and cook for 1 minute, stirring constantly.
3. Gradually whisk in chicken broth and thyme. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the soup has thickened slightly.
4. Stir in spinach leaves; cook until wilted.
5. Season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Chicken and Mushroom Soup with Gnocchi

This comforting soup combines tender chicken, earthy mushrooms, and pillowy gnocchi in a rich and creamy broth.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups chicken broth
– 1/2 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper, to taste
– 1 package gnocchi (about 12 oz)
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot or Dutch oven, sauté the chicken and mushrooms in a little bit of oil until cooked through.
2. Add the chicken broth, heavy cream, and thyme to the pot. Bring to a simmer.
3. Cook the gnocchi according to package instructions (usually 3-5 minutes). Drain and set aside.
4. Purée the soup with an immersion blender or a regular blender until smooth.
5. Serve the soup hot, topped with cooked gnocchi and chopped parsley if desired.

Cooking Time: About 30-40 minutes

Chicken and Mushroom Soup with Wild Rice

A hearty and comforting soup perfect for a chilly day, this recipe combines the rich flavors of chicken, mushrooms, and wild rice in a creamy broth.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups chicken broth
– 1 cup wild rice
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)

Instructions:

1. In a large pot, sauté the chicken, mushrooms, onion, and garlic in a little oil until the vegetables are tender.
2. Add the chicken broth, wild rice, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the rice is cooked.
3. Stir in the heavy cream. Taste and adjust seasoning as needed.
4. Serve hot, garnished with fresh parsley or thyme if desired.

Cooking Time: 45-50 minutes

Chicken and Mushroom Soup with Tarragon

A classic French-inspired soup that combines the richness of chicken, earthy mushrooms, and subtle tarragon notes.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 4 cups chicken broth
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 tbsp unsalted butter
– 2 tsp dried tarragon
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion and garlic in butter until softened.
2. Add the chicken and cook until browned on all sides.
3. Add the mushrooms and cook until they release their moisture and start browning.
4. Pour in the chicken broth, tarragon, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until the chicken is cooked through.
5. Serve hot, garnished with fresh tarragon leaves if desired.

Cooking Time: 40-50 minutes

Summary

Get cozy with these 18 creamy chicken and mushroom soup recipes that are sure to become new favorites. From classic combinations to international twists, there’s something for everyone in this comforting collection. Try Creamy Garlic Chicken and Mushroom Soup, Thai-Inspired Coconut Chicken and Mushroom Soup, or Spicy Chicken and Shiitake Mushroom Soup, just to name a few. Each recipe is carefully crafted with tender chicken, savory mushrooms, and rich creaminess that will warm your belly and your heart.