Our entertaining editor, Tamberlyn Dobrowski, shares with us her three favorite soup recipes that will help get us through this winter.
I love this recipe and you can use whatever bean you like. I use black beans or white beans.
- 2 tablespoons olive oil
- 2 stalks celery, cut into bite-size pieces
- 1 carrot, peeled, cut into bite-size pieces
- 1 small onion, chopped
- Salt and freshly ground black pepper
- 1 (14 1/2-ounce) can chopped tomatoes
- 1 (14 1/2-ounce) can low-salt chicken broth
- 1/2 cup fresh basil leaves, torn into pieces
- 1 tablespoon tomato paste
- 1 bay leaf
- 1/2 teaspoon dried thyme leaves
- 2 chicken breast with ribs (about 1 1/2 pound total)
- 1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)
Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot and onion. Sauté the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf and thyme. Add the chicken breast; press to submerge.
Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breast over and starring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breast to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
Discard the skin and bones from the chicken breast. Shred or cut the chicken into bite-size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste. Ladle the stew into seeing bowls and serve with the bread.
Recipe from Giada De Laurentiis, Food Network
Spiced Coconut Carrot Soup
Puréed soups are easy because they don’t require lots of knife work...but they can also be boring. Amping up the seasoning and topping with crunchy shaved vegetables and bright herbs makes it clear that this one's not baby food.
- 1 tablespoon coriander seeds
- 2 tablespoons virgin coconut or extra-virgin olive oil
- 1 1/2 pounds carrots, peeled, chopped (about 4 cups), plus 1 carrot, thinly sliced
- Kosher salt
- 2 red chiles, such as Fresno or cayenne, seeded, chopped
- 1 large shallot, chopped
- 1 1-inch piece ginger, peeled, finely grated
- 4 garlic cloves, chopped
- 2 teaspoons curry powder
- 1 15-ounce can unsweetened coconut milk
- 1 teaspoon fish sauce (optional)
- 2 tablespoons fresh lemon juice
- Crushed red pepper flakes, toasted sesame seeds, sliced scallions and/or cilantro leaves (for serving)
Finely grind coriander seeds in spice mill or with mortar and pestle; set aside.
Heat oil in a small pot over medium-high. Add chopped carrots, season with salt, and cook, tossing occasionally, until lightly browned around the edges, 5–6 minutes. Add chiles, shallot, ginger, garlic, curry powder, and reserved ground coriander and cook, stirring often, until shallot and garlic are softened, 4–6 minutes. Add coconut milk and 1½ cups water. Bring to a boil, then reduce heat and simmer, stirring occasionally, until carrots are tender, 20–25 minutes. Add fish sauce, if using. Purée with an immersion blender or, carefully, in small batches in a blender until smooth (make sure the small cap set within the blender jar lid is removed so that steam can escape). Season with salt, if needed.
Toss sliced carrot with lemon juice in a small bowl; season with salt. Add a pinch of red pepper, a few pinches of sesame seeds, and a handful of scallions and/or cilantro leaves and toss to combine. Divide soup among bowls. Top with carrot-herb salad just before serving.
Recipe from Chris Morocco, bon appétit, November 2017
Smoky Shrimp and Chorizo Soup
- 2 pounds medium shrimp, shelled and deveined, shells reserved
- 2 quarts low-sodium chicken broth
- 8 ounces dry chorizo, peeled and thinly sliced
- 1 large sweet onion, diced
- 1 large carrot, cut into fine matchsticks
- 1 garlic clove, minced
- 1 teaspoon sweet smoked paprika
- One 28-ounce can diced tomatoes, drained
- 1 tablespoon all-purpose flour mixed with 2 tablespoons of water
- Salt and freshly ground pepper
- Avocado slices, for garnish
- Garlic-rubbed toasts, for serving
In a medium saucepan, simmer the shrimp shells in the chicken broth, covered for 10 minutes. Strain the broth and discard the shells.
In a large soup pot, cook the chorizo over moderate heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer the chorizo to a plate. Add the onion, carrot, garlic and paprika to the pot and cook over moderate heat until softened, about 5 minutes. Add the tomatoes and cook until the liquid has evaporated, about 5 minutes. Return the chorizo to the pot, add the shrimp broth and bring to a boil. Simmer over moderate heat for 25 minutes. Stir the flour mixture, whisk it into the soup and boil for 2 minutes. Season with salt and pepper. Add the shrimp to the soup and cook just until pink and curled, about 2 minutes. Ladle the soup into bowls and top with the avocado. Serve with the toasts.
Recipe from Grace Parsi, Food & Wine, October 2009