By food contributor Brittany
Soup season is in full swing at my house and honestly it’s my favorite time of the year.
I thought I would share my top 3 soups this season: Creamy Cheesy Potato,
Chunky Butternut Squash & Black Bean, and last but not least, the all time classic Roasted Tomato Soup.
And if you want to know my absolute favorite of the three? Well it will always be the Creamy Cheesy Potato, a childhood favorite.
But don’t let that sway you from trying the others, they are all so simple and perfect for that next rainy day.
Keep reading for the recipes….
ROASTED TOMATO SOUP
adapted from The Food Network
1 1/4 c. ripe tomatoes (about 4 large), cut into quarters
1/2 med yellow onion, cut into 1″ chunks
3 garlic cloves
1 tbsp. extra virgin olive oil
1 tsp. kosher salt
pepper
1 tbsp. parsley
1 1/2 c. chicken stock
1 tbsp tomato paste
fresh basil & parmesan cheese for garnish
1. Preheat oven to 400. Toss together tomatoes, onion, garlic cloves olive oil, salt and pepper and place onto
baking sheet. Place the garlic cloves under a tomato so they don’t burn. Place in oven for 25 min. or until roasted.
2. In a stockpot heat vegetable stock on medium high and add tomato paste until combined. Add the roasted vegetables
including the liquid on the baking sheet. Let it simmer for 10 minutes on medium heat.
3. Pour soup into immersion blender and add chopped parsley. Puree until at the thickness desired and add salt and pepper to
taste.
4. Serve warm or cold with a yummy grilled cheese sandwich or top it off with fresh basil!
BUTTERNUT SQUASH & BLACK BEAN SOUP
1 butternut squash ( halve, clean squash & salt & pepper)
2 tsp. olive oil
1 med. onion, chopped
2 stalks celery, diced
3 cloves of garlic, minced
3 c. vegetable stock
1 tsp. cumin
1 can (15oz.) rinsed black beans
1 half red bell pepper, diced
1/2 c. chopped cilantro (more for garnish)
1-2 tbsp. hot sauce
sour cream & tortilla crisps garnish
1. Preheat oven to 400 and place butternut squash in oven for 40 min or until soft.
2. In a stockpot, warm olive oil and add chopped onion, celery, and bell pepper until soft.
Add garlic and and let it get golden for another 5 minutes.
3. Add vegetable stock and cumin and let it come to a boil and then bring it down to a simmer.
4. Once butternut squash is roasted cut into 1″ cubes and add to soup.
5. Add in black beans and cilantro.
For tortillas crisps:
1. Cut 3 corn tortillas into 1″ and place onto a saucepan with hot oil.
2. Once crisp toss with kosher salt and place on soup.
CHEESY POTATO SOUP
3 medium potatoes, diced into 1″ pieces
3 carrots, sliced
2 celery stocks, sliced in 1/2″ pieces
1 medium onion, finely diced
1 tbsp. olive oil
salt and pepper
3 cubes of chicken bouillon
3 c. water
1/3 c. butter
1/3 c. flour
3 1/2 c. milk
3-4 c. cheddar cheese
fresh parsley for garnish
1. Saute carrots, celery, and onion in stock pot with olive oil until softened. Season with salt and pepper.
2. Add potatoes, water, bouillon. Let it come to a boil until potatoes are soft and then turn down to simmer.
3. In a separate large skillet, add butter and flour until formed into a paste on medium heat. Add milk and let it come
to a boil stirring constantly. Once it hits a boil turn down the heat and add the cheese until fully melted.
4. Add the cheese sauce to the stockpot and stir to combine.
5. Garnish with fresh parsley and enjoy!
Oh soups, how I love you! These soups look amazing. I will definitely be adding them to my “to make” list!
I was just thinking about breaking my crock-pot out to make some soup this week! I’m all about trying that black bean and butternut squash soup, and textural/colder contrast of the avocado on top!
Yes! The butternut and black bean! Definitely making that one next week.
I love love soup season too (and with soup season it also means cheese fondue season at our house). Thanks for these new recipes, I am looking forward to incorporate them on our menu 🙂
And oh, yes, your photography is gorgeous!
I love these photos! 🙂