Chicken Tortilla Soup:
Heat extra-virgin olive oil in a saucepan. Add shredded rotisserie chicken and season with cumin, salt, and pepper. Stir in chicken broth and rinsed canned black beans and heat through. Divide among soup bowls and sprinkle generously with crushed tortilla chips and chopped cilantro. Top with sour cream and salsa.
Beef Satay Soup:
Bring beef broth, chopped garlic and fresh ginger to a boil in a large saucepan. Add thinly sliced beef tenderloin, sliced scallions, soy sauce, and a dash of hot sesame oil and cook until the beef is medium-rare.
Mini Meatball Soup:
Bring beef broth to a boil. Meanwhile, combine extra-lean ground beef with egg and season with salt and pepper. Form into 1-inch balls and drop into the broth. Add a bag of frozen cut green beans and a can of chopped tomatoes. Splash with soy sauce just before serving.
Creamy Chicken Soup with Apple and Blue Cheese:
In a saucepan, heat chicken broth and heavy cream. Stir in shredded rotisserie chicken to heat through. Top with blue cheese crumbles and chopped apple.
Italian Sausage Soup:
Heat extra-virgin olive oil in a saucepan and cook slices of cooked sausage until browned. Stir in tomato paste and cook for 1 minute. Pour in chicken broth, season with dried oregano and heat through. Top with chopped flat-leaf parsley.SOUPS WITH PASTA AND RICE
Creamy Ham and Rice Soup:
Heat extra-virgin olive oil in a saucepan and cook finely chopped ham until just beginning to brown. Stir in sliced white mushrooms and cook until softened and golden. Add chicken broth and heavy cream to make desired consistency. Stir in instant rice and cook until softened.
Peanut Buttery Noodle Soup:
Melt chunky natural peanut butter in chicken broth in a saucepan; season with honey, soy sauce and hot pepper sauce. Cook vermicelli rice noodles in the soup. Top with scallions and cilantro.
Heat extra-virgin olive oil in a large saucepan and cook chopped onion and red bell pepper. Add some white wine, a can of diced tomatoes and fish broth (or a mix of clam juice and water) and bring to a boil. Add raw shrimp, frozen peas, and cooked rice (preferably arborio). Simmer until the shrimp is cooked through. Serve with a lime wedge.
Cauliflower Noodle Soup:
Cook egg noodles in boiling vegetable broth; season with cumin. Add steamed cauliflower and warm through.
Cheese Tortellini Soup:
In a saucepan, bring chicken broth and finely grated onion and carrot, 1 bay leaf, onion salt, celery salt, pepper and chopped fresh dill to a boil. Cook cheese tortellini in the flavored broth.CREAMY SOUPS
Melt butter in a saucepan and cook thinly sliced jalapeño and finely chopped onion until softened. Add finely chopped, peeled potato and chicken broth; bring to a boil, then simmer until tender, about 15 minutes. Puree half of the cooked potatoes with sour cream. Stir the puree into the soup and sprinkle with cheddar cheese and thinly sliced jalapeño rounds before serving.
Winter White Soup:
Melt butter in a large skillet and cook chopped shallots until soft. Add peeled, cubed parsnips and peeled, cubed potato. Add chicken broth to just cover vegetables and simmer, partially covered, until tender, 10 to 15 minutes. Puree in a food processor, return to the skillet and thin to desired consistency with milk. Season with salt and pepper.
Heat extra-virgin olive oil in a large saucepan and cook grape tomatoes and chopped garlic. Add store-bought marinara sauce and thin to desired consistency with chicken broth. Add cream if desired. Stir in shredded basil just before serving.
Cream of Asparagus with Shredded Prosciutto:
Heat extra-virgin oil in large saucepan and cook shredded prosciutto until crisp. Remove prosciutto with a slotted spoon, add chopped asparagus and onion and cook until tender, then puree. Stir in half-and-half and heat through. Top with the crispy prosciutto.BROTHY SOUPS
Double Onion Soup:
Heat extra-virgin olive oil in a large Dutch oven and cook 1 thinly sliced yellow onion and 1 thinly sliced sweet onion until softened and browned. Stir in balsamic vinegar, thyme, and sugar and cook for 1 minute. Stir in chicken broth and simmer until the onion begins to break down. Meanwhile, sprinkle baguette slices with parmesan and toast until melted. Stir a pat of cold butter into the soup until melted. Pour into bowls and top with croutons.
Smoky Black Bean and Sausage Soup:
Bring chicken broth, mashed rinsed canned black beans and a little finely chopped chipotle in adobo sauce to a boil; add sliced kielbasa and simmer. Drizzle with extra-virgin olive oil and top with chopped scallions and cilantro.
Stir beaten egg, shredded pork and chopped garlic into hot chicken broth and stir just until egg sets; stir in fresh spinach and lemon juice.
3-Bean Chili Soup:
Heat extra-virgin olive oil in a large saucepan and cook chopped onions until softened. Stir in chili powder and a dash of sugar; cook for 1 minute. Add rinsed canned pinto, kidney and black beans and equal parts chicken broth and tomato puree. Splash with hot sauce to taste.
Manhattan Clam Chowder:
In a medium saucepan, add tomato juice, liquid from strained canned clams and enough water for desired consistency; bring to a boil. Season with paprika and dried oregano. Add a finely chopped baking potato and celery and cook until tender, about 20 minutes. Stir in clams and heat through.VEGGIE SOUPS
Spicy Golden Corn Soup:
Simmer a can of creamed corn with vegetable broth and a scoop of salsa verde. Before serving, sprinkle in a few drops of white wine vinegar and top with chopped cilantro.
Curried Yellow Squash Soup:
Heat extra-virgin olive oil in a skillet and cook chopped yellow squash and onion; season with curry powder. Puree with milk and serve hot.
Heat extra-virgin olive oil in a deep skillet and cook chopped onion, carrots, cabbage, and spinach until just softened; season with salt, pepper, and dried rosemary. Add vegetable broth and a small pasta such as ditallini or orzo and cook until al dente.
Sweet Potato and Carrot Bisque:
Stir brown sugar and a pinch of salt into melted butter in a large ovenproof skillet. Add chunks of peeled sweet potato and peeled carrot and toss. Roast in a 425° oven for 20 to 25 minutes, flipping halfway through. Puree with chicken broth or vegetable broth to desired consistency, then pulse in sour cream. Top with chopped chives.DESSERT SOUPS
Nana-Coco Dessert Soup:
Puree 2 or 3 bananas with light coconut milk. Thin to desired consistency with whole milk. Stir in chunks of banana and top with toasted shredded coconut.
Add pecans and sugar to a small frying pan and cook, stirring constantly, until sticky, 2 to 3 minutes. Transfer to a plate. Puree canned cranberrry sauce, a small amount of sugar, and equal parts orange juice and water to desired consistency. Top with caramelized pecans.
Pumpkin Pie Soup:
Puree canned pumpkin with cinnamon and pumpkin pie spice, then thin to desired consistency with whole milk. Serve with a drizzle of maple syrup, or top with whipped cream and a dash of cinnamon.
Sweet Pear Soup:
In a saucepan, cook pear slices and honey in a small amount of water. Meanwhile, toast slices of pumpernickel bread. Butter the toast, sprinkle with sugar or cinnamon sugar, and slice into small squares. Puree the softened pear with heavy cream and thin to desired consistency with water. Top with sweet pumpernickel croutons.