Now that we’ve had a taste of cooler weather we have officially kicked off “Soup Sunday” in our home! Each Sunday I love to simmer something delicious on the stove all day or in the crockpot and enjoy it for dinner and lunches the rest of the week!
You can find all of our FAVORITE SOUP RECIPES HERE, but today I am hoping you will share YOUR favorite soup recipe so we can add some new ones to our rotation! Leave your recipe or link in the comments! Thanks friends!
nicole LaFleur amadeo says
Chicken stew with Butternut squash/ quinoa
Love, love this….
1 1/2 pounds butternut squash peeled, seeded & chopped into 1/2-inch pieces
3 1/2 cups chicken broth
1 1/2 pounds boneless skinless chicken thighs
1 tablespoon olive oil
1 medium yellow onion finely chopped
1/2 teaspoon kosher salt
4 cloves garlic minced
1 1/2 teaspoons dried oregano
1 14 ounce can petite diced tomatoes
2/3 cup uncooked quinoa
3/4 cup pitted & quartered kalamata olives
freshly ground black pepper to taste
1/4 cup minced fresh flat-leaf
Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.
To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
Shred the chicken with your fingers or a fork.
Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
Stir in parsley and serve.
Not my blog, but this recipe is the best and so easy!
This soup is my favorite! I just made it for the first time this season last week. 🙂 http://www.thecandidappetite.com/30-minute-red-beans-and-rice-soup/
I LOVE Naptime Kitchen’s black bean soup. It’s easy to make, easy to double, and everyone (toddler included) in my family loves it. It’s cheap to make and is also vegan, if that’s you’re thing.
My favorite potato soup! Bonus- it cooks in the crockpot!
This is not my blog, but I found this recipe years ago and never get tired of it!!!
Rachel Sansing says
You are the soup queen! All my faves are from you…seriously! The only thing I’ve got is if you like chili add a few diced chipotles and lime juice to your fave recipe for the most delicious kick!!
La Madeleine’s Tomato-Basil Soup
2 large cans of chopped tomatoes
2 cups of tomato juice and 2 cups of chicken/vegetable stock
12-14 basil leaves
1 cup cream
1 stick unsalted butter
salt, pepper, and a squirt of lemon juice to taste
Combine tomatoes, tomato juice and stock in saucepan. Simmer for 30 minutes. Puree along with the basil leaves in blender, food processor, etc. Return to saucepan, add cream and butter, while stirring over low heat. Add salt, pepper, lemon juice to taste. Garnish with basil leaves, toasted pine nuts/pumpkin seeds, grated Parmesan, chopped bacon, or croutons, Serve with your favorite bread.
I don’t know if you all have McAlister’s in your area, but they are all over the South! I love their Veggie Chili. My husband has NEVER been a fan of chili or soup of any kind, but he has requested this every week for the last 4 weeks. It’s delish!
Copycat McAlister’s Vegetarian Chili
1 large onion, diced
2 Tbsp. Extra Virgin olive oil
1 Tbsp. minced garlic
1 cup grated carrots
1/4 cup finely chopped red roasted peppers (I used jarred)
1 (4 oz.) can chopped green chiles (mild)
1 can navy beans, undrained
1 can red beans, undrained
1 can pinto/northern bean mix, undrained
1 can light red kidney beans, undrained
1 28 oz. petite diced tomatoes
2 heaping Tablespoons tomato paste (about 1/2 of a 6 oz. can)
1 28 oz. can Enchilada sauce (mild) (I used El Pato)
1 cup water
2 heaping Tbsp. ground cumin
3 heaping Tbsp. Mexene Chili Powder
1 heaping Tbsp. Mexican oregano
1 cone piloncillo (or use 1/4 cup dark brown sugar and 2 Tbsp. molasses)
1 oz. unsweetened baking chocolate
1 tsp. fresh ground black pepper
In Dutch oven, saute onions, garlic and carrots; using 2 Tbsp. olive oil. Saute for 5 minutes. Add remaining ingredients. Bring to boil and simmer for 30 minutes.
katie p nc says
My favorite is always a white bean soup.
Can of white beans
Chicken stock ( or recently discovered bouillon paste in the jar- Better than Bouillon )
Maybe some chicken or smoked sausage
or https://www.closetcooking.com/avgolemono-soup/ lemony, a little pasta, and spinach. I could eat this every day!
I made Skinnytaste’s turkey meatball spinach tortellini soup the other week and the whole family loved it, even my super opinionated 4-year-old! My 1-year-old hasn’t mastered soup quite yet, but happily gobbled up pieces of the meatballs. Definitely a keeper in our household.
Taste of Home: Spicy Touchdown Chili, and Zesty Chicken Tortellini Soup.
Pinterest Whole 30 Chicken Pot Pie in instapot (I sub the coconut milk and cashews with lactose free whole milk- we have a nut allergy) and Whole 30 instapot Roast with Veggies.
So easy and just the best!
Laura Wyatt says
OMG. Best post ever. I’m saving all of these ideas. These two are my current favorites and SUPER easy:
Tortellini Soup with sausage & spinach: https://www.yellowblissroad.com/tortellini-soup-with-italian-sausage-spinach/
Turkey, Kale and Brown Rice soup: https://www.williams-sonoma.com/recipe/turkey-kale-brown-rice-soup.html (Lisa made this for me when we had James and brought cheddar bay biscuits with it – amazing!! Making it this week!)
Have you tried Alison Roman’s spiced chickpea stew with coconut milk? It went viral, and for good reason! It’s absolutely delicious! https://cooking.nytimes.com/recipes/1019772-spiced-chickpea-stew-with-coconut-and-turmeric
This is the best – even worth eating in the soup off season I love it so much.
I’ve added your white chicken chili and chicken tortilla to my regular rotations and love them both!
This is the best chili recipe, he only one my mom made growing up and the only one I ever make – very hearty and makes enough for a few meals.
2 lbs ground beef
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
2 15.5 oz cans red kidney beans
1 can tomato paste
2 16 oz cans crushed or diced tomatoes
2 cloves garlic, minced
1-2 Tbs chili powder
1 Tb cumin
2 tsp salt
In a Dutch oven cook beef, and vegetables until beef is browned and vegetables are tender. Add beans and remaining ingredients, cover and summer 1-2 hours (I often don’t have time for that abs it’s still great!). Makes 8-10 servings.
These are all great!
Ooo I love soup and chili recipes!! Thank you for sharing!! I just whipped up this Taco Soup recipe for tonight
Soup is my absolute favorite. Excited to try some new ones from this post!
The white bean, kale and sausage soup you posted a few years ago is always a big hit in our house! I am also a huge potato soup fan and have been making this one for years. The spices give it a great kick. It’s amazing! https://www.allrecipes.com/recipe/25732/cheesiest-potato-soup/
Italian Wedding Soup is our favorite! I use this recipe, but I use fresh spinach instead of frozen, and I leave out the eggs. I use frozen meatballs, and if I can’t find mini ones. I use regular size cut into quarters:
so excited to check out your favs!
soup is my jam, these are just a few of my go-tos:
https://www.gimmesomeoven.com/italian-orzo-spinach-soup-recipe/ totally vegetarian
https://pinchofyum.com/queso-crockpot-chicken-chili-with-roasted-corn-and-jalapeno cheesy delicious comfort food
Megan Marie Handyside says
Our ultimate comfort soup in Minnesota is Wild Rice Soup. Serve with warm bread
8 tablespoons margarine or butter
one small minced onion
2 stalks celey diced
1/2 cup Flour
3 cups Chicken Broth
2 cups cooked wild rice
1/2 cup finely grated carrots
1/2 cup minced ham or Chicken
1/2 teaspoon Salt
11/2 cup half-and-half
2 tablespoons dry sherry, (optional)
snipped fresh parsley
Grated cheese (optional)
In large saucepan, melt margarine; saute onion and celery until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with snipped parsley or cheese
Tip: One-half cup uncooked wild rice=1 1/2 to 2 cups, cooked.
Fellow MNsotan here 🙂 was just going to post a recipe for chicken wild rice soup! Your recipe looks delicious!!
Ashley Thayer says
I love this tomato soup. I mean it’s starts with bacon. So yeah. Sometimes I’ll add cheese tortellini to it if I’m eating it by itself. Or I’ll make grilled cheese using an Italian Round loaf from Harris Teeter and do half mozzarella/half cheddar cheese. So crunchy and yummy!
We made this last week and it was insanely good! https://www.gimmesomeoven.com/cozy-autumn-wild-rice-soup/
Maryann Smith says
My family love Pioneer Woman’s Beef Stew
Also a classic French Onion will leave yo whole house smelling delicious.
French Onion Soup Recipe
* Note, I do not follow recipes and am not a measurer. I cook by the method “a little of this, a little of that”
5 Yellow Onions
1 Vidalia Onion (If Vidalia’s are not available, just add another yellow onion)
1/4 stick of butter
half palm full of salt
cracked black pepper (if not available regular pepper will do fine)
3 – 4 cups chicken stock (low sodium if available)
3 -4 cups beef stock (low sodium if available)
1 cup or so of white wine
4 cups water
1 bay leaf
5 or 6 sprigs of fresh thyme
Preheat the oven to 400
Rough cut up all the onions, I like to cut them into about 1/4″ onion rings
Add the onions, butter and salt to a dutch oven. Put top on dutch oven (will probably rest on top of onions) and put it in the oven and let cook for 1-1/2 hrs. But keep an eye. Ovens vary.
Take out and stir with wooden spoon, take some of the hot onions and rub the side of the D.O. to get the fond off the sides..
Put back in over for another 1-1/2 hrs or so. Again keep an eye sometimes it doesn’t take this long.
Take out of oven and put on stove over Med-High heat. Stir often and reduce the moisture, continue to rub the side of the D.O. and get all the fond off.
Add 1/2 cup water and scrape the bottom and sides and reduce until a majority of moisture is gone. Repeat 2 or 3 times.
Add 1/2 cup of white wine (Drink the other half), reduce until a majority of moisture is gone
Tie the Thyme and Bay Leaf together and throw in pot.
Add the Chicken Stock & Beef Stock and 2 cups water
Bring to boil, reduce to low and let simmer for hour or so.
Salt & Pepper to Taste. (When using cracked black pepper you can over do it.., add about a 3/4 palm full)
Remove Thyme and Bay leaf
Toasted Ciabata bread with Swiss cheese is awesome!!!
You can cook the onions the night before, then its pretty quick to cook the rest of it.
Tradition in our home is Anything Goes Sausage Soup the weekend before Halloween every year….cooks in crock pot all day…then we watch Halloween movies, carve pumpkins and toast our pumpkin seeds. We can’t stop at one bowl. Easy, makes a lot, and delicious!!
We love the Olive Garden Zuppa Toscana soup from your recipes.
I’ve made this albondigas soup both on the stove and in the crockpot and its equally delicious both ways. It’s mild in spice, but if anyone likes spicy, just add some red pepper flakes and it’s perfect! This is my go-to cold weather soup, especially perfect with some chips and guac on the side 🙂
Sicilian Chicken Soup http://katiesperk.blogspot.com/2017/10/sicilian-chicken-soup.html
Chicken and Wild Rice Soup http://katiesperk.blogspot.com/2014/02/crockpot-chicken-and-wild-rice-soup.html
katie p nc says
I also meant to recommend that you immediately run to Trader Joes and buy the mushroom umami spice blend. I’ve started adding it to every soup base, spaghetti, meat… everything… I’ve been making lately. It gives a total umami “mmmmmmmmmm thats so good” to everything I’ve added it in. In canned/boxed broths its a nice added layer of flavor, like you’ve been using homemade.
Aileen Johnston says
https://www.bbcgoodfood.com/recipes/roast-chicken-soup?fbclid=IwAR1sGcPqT3biS_aIeURsQWhm86XTgpmShrEzGdnyvD9KSpSYnas4WzQrkcc My husband made this last night for me including the scones and it was delicious.