5 Bowl-Licking Soup Recipes To Try

I’ve been talking up soup for the last few weeks and I just haven’t got around to making any of my own. I’ve settled a few times for a crappy bowl of whatever the special was from local restaurants, but I finally got some time to search Pinterest for some awesome recipes to try this season. I ended up narrowing it down to my “Top 5 Bowl-Licking Soup Recipes” because I was getting a little carried away and not to mention hungry! I’ve also added some items below to get your kitchen bowl-licking ready this season.

If you have any recipes you’d like to share with me don’t hesitate to comment below!

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SHOP THIS STORY

Thai Chicken Soup

TCsoup

Yield: 6 servings

INGREDIENTS:

  • 2 tablespoons vegetable oil
  • 1 bunch scallions, whites and pale-greens thinly sliced, dark greens sliced 1-inch thick
  • 4 garlic cloves
  • 1 1-inch piece ginger, peeled, finely chopped
  • 1 large carrot, peeled, shredded
  • 1 jalapeño, with seeds, thinly sliced (or seeded if you prefer less heat)
  • 1 cup quartered stemmed shiitake mushrooms
  • 1 pound skinless, boneless chicken breasts or thighs
  • 1 quart low-sodium chicken broth
  • 1 14-ounce can coconut milk
  • 1 tablespoon (or more) fish sauce (such as nam pla or nuoc nam)
  • Kosher salt
  • 2 cups thinly sliced sugar snap peas
  • 1 teaspoon lime zest, divided
  • Fresh tender herbs (such as cilantro or basil)
  • Lime wedges (for serving)

DIRECTIONS

  1. Heat oil in a large heavy pot over medium-high heat. Cook scallions, garlic, and ginger, stirring frequently, until softened, about 4 minutes.
  2. Add carrot, jalapeño, and mushrooms and cook until softened, about 3 minutes.
  3. Add chicken, broth, coconut milk, and fish sauce. Bring to a boil, reduce heat, and cook until chicken is cooked through, 15–20 minutes. Transfer chicken to a plate and let cool slightly.
  4. Add fish sauce to soup and season with salt and more fish sauce, if desired.
  5. Shred chicken into large chunks and return to pot along with sugar snap peas. Stir in lime zest.
  6. Top with fresh herbs and serve with lime wedges alongside.

Recipe courtesy of Bon Appétit

Broccoli & Cheese Soup

BCsoup

Yield: 4 servings

INGREDIENTS:

  • 1 tsp extra virgin olive oil
  • 1 medium sweet onion, chopped
  • 2-3 garlic cloves, minced
  • 1 cup chopped celery
  • 4-4.5 cups chopped broccoli florets (2 heads, stems removed)
  • 1.5 cups peeled & chopped potatoes (about 3)
  • 3 cups vegetable broth
  • 2 tbsp nutritional yeast
  • 1/4 tsp cayenne pepper (or crushed red pepper flakes)
  • Low-fat vegan cheeze sauce, divided (see below for recipe)
  • 1/2 tbsp lemon juice (optional)
  • herbamare & onion powder, to taste
  • Kosher salt & black pepper, to taste
  • 1/4 cup fresh minced parsley, plus more to garnish
  • Daiya cheese, to garnish
  • Smoked Paprika, to garnish (optional)

DIRECTIONS

  1. In a large skillet, heat the oil, onion, and garlic over medium-low heat, stirring frequently. Cook for about 5-6 mins.
  2. Add in the celery, broccoli, and potatoes and cook for about 5 minutes. Now, add the broth, nutritional yeast, and cayenne pepper and simmer for another 15 mins or so until the potatoes are just fork tender.
  3. Meanwhile, prepare your cheese sauce (see below) while the soup simmers.
  4. Carefully transfer the soup (in two batches) into a blender. Blend until almost smooth (I left it a bit chunky, but you can blend as much as you wish) and place back into the pot. Stir in the cheese sauce, reserving 1/3 cup for later.
  5. Stir in optional lemon juice, salt, pepper, and optional herbamare all to taste. Finally, stir in the minced parsley and spoon into bowls.
  6. Top the soup with croutons, Daiya cheese, remaining cheese sauce, and smoked paprika.

Recipe courtesy of Oh She Glows

Roasted Tomato, Garlic, & Onion Coconut Soup

TGCsoup

Yield: 6 cups

INGREDIENTS:

Roasting Vegetables:

  • 5 pounds of roma tomatoes, washed & sliced in half
  • 1 large sweet onion, peeled & sliced
  • 2-3 large garlic bulbs, prepared for roasting
  • extra virgin olive oil, kosher salt, & pepper, for vegetables

Soup:

  • 3 cups roasted tomatoes
  • 2 tbsp roasted garlic flesh
  • all of the roasted sweet onion
  • 1 can light coconut milk (reserve 2-3 tbsp for garnish)
  • 3 cups vegetable broth (low-sodium may be used)
  • 2 tbsp tomato paste
  • 2 tsp garam masala (add slowly, to taste)
  • 1 tsp salt or to taste (you may have to reduce amt. if you used full-sodium broth)
  • 1/2 tsp freshly ground black pepper
  • for garnish: garlic croutons, coconut milk, pesto, herbs, garam masala, pepper, etc.

DIRECTIONS

  1. Preheat oven to 400F and line 2 baking sheets with tin foil (note that parchment paper will burn). Grab a small casserole dish to place the garlic in. Lightly drizzle on EVOO onto onions and season onions and tomatoes with S & P. Roast for about 30 minutes and then check on the vegetables. You might have to remove the onions early as they cook the quickest. When the onions are golden and lightly blackened on the edge, you can remove them. Continue roasting the garlic for about 60 minutes or so (check it after 4 5mins), and the tomatoes for about 1 hour and 20 mins. Your oven times will vary though, so keep an eye on them! Watch a tutorial here.
  2. Add 3 cups roasted tomatoes, 2 tbsp roasted garlic flesh, and all the onion into a large pot. Add coconut milk, tomato paste, and broth and stir well.
  3. Stir in the seasonings and spices to taste. Bring to a boil and then simmer for about 5-10 minutes.
  4. Carefully transfer into a blender, processor, or use an immersion blender. Pulse for just a few seconds until chunky. You can also make it smooth, but I liked the texture. Serve immediately and garnish with reserved coconut milk, a sprinkle of garam masala, croutons/bread, and fresh black pepper.

Recipe courtesy of Oh She Glows

Crockpot Chicken Enchilada Soup

CEsoup

INGREDIENTS:

  • 3 tablespoons butter
  • 3 tablespoons flour
  • ½ cup chicken broth
  • 2 cups milk
  • 1 can (15 ounce) black beans, rinsed and drained
  • 1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
  • 1 package (10 ounce) frozen corn
  • ½ cup onion, chopped
  • ½ cup bell pepper, diced
  • 1 can (10 ounce) Enchilada sauce
  • 2 whole chicken breasts
  • 1 cup shredded Monterrey Jack cheese

*Equipment: slow-cooker (crockpot)

DIRECTIONS

  1. Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
  2. In a slow cooker combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture.
  3. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
  4. Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top with cheese and serve. The soup can also be topped with avocado, sour cream, or crushed tortilla chips.

Recipe courtesy of So Tasty, So Yummy

Loaded Baked Potato Soup

LBPsoup

Yield: 10 – 12 servings

INGREDIENTS:

  • 8 slices bacon, cut into 1/2-inch pieces
  • 3/4 cup diced celery
  • 1 1/2 cups diced onion
  • 3 cloves garlic, minced
  • 6 small Russett potatoes, peeled and cut into 1-inch pieces
  • 6 cups low-sodium chicken stock
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • Shredded cheddar cheese, for garnish
  • Sour cream, for garnish
  • Sliced scallions, for garnish

*Equipment: hand blender or blender

DIRECTIONS

  1. In a Dutch oven or large soup pot, cook the bacon over medium heat until all the fat has rendered. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate and drain off all but 1/4 cup of the drippings.
  2. Reduce the heat to medium-low and then add the celery and onions to the pan and cook, stirring occasionally, until the onions are translucent. Add the garlic and continue cooking for 1 to 2 minutes.
  3. Increase the heat to medium and then add the cubed potatoes, stirring to combine. Cook the potatoes for 5 minutes, stirring occasionally, then add the chicken stock. (The chicken stock should just cover the potatoes, so depending on your pot, you may have to add more stock.) Bring the soup to a simmer then cover the pot and cook the soup for 10 minutes, or until the potatoes are fork-tender.
  4. In a separate medium saucepan, melt the butter over medium heat. Once the butter is melted, whisk in the flour to make a roux. Stir the roux constantly for 1 to 2 minutes until it’s pale golden then whisk in the milk. Bring the mixture to a boil and cook it, stirring constantly, until it’s thickened slightly. (It should be the consistency of gravy.) Whisk the milk mixture into the potato mixture and cook the soup for 5 minutes over medium-low heat.
  5. Remove the soup from the heat. Transfer 1/3 of the soup to a medium bowl. Using a hand blender, purée the soup that’s remaining in the pot until it’s smooth. * Return the reserved 1/3 of the soup to the pot, stirring to combine.
  6. Stir in the heavy cream and season the soup with salt and pepper. When ready to serve, top each bowl of soup with the cooked bacon, shredded cheddar cheese, sour cream and scallions.

*Notes:
If you don’t have a hand blender, you can purée the soup in batches in a blender. Leave 1/3 of the soup in the pot and purée the rest in the blender then continue with the recipe as directed.

Recipe courtesy of Just A Taste

Spicy Roasted Shrimp Sandwich + Chipotle Avocado Mayo

Prep Time:  15mins

Cook Time: 10mins

Total time: 25mins

Yield: 4 servings

INGREDIENTS:

  • 1 pound medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly ground black pepper, to taste
  • Chipotle avocado mayonnaise
  • 1 baguette, cut it into 3-4 equal pieces, toasted, for serving
  • Romaine lettuce leaves, for serving
  • Sliced avocado, for serving

For Avocado Mayonnaise:

  • 1-3 chipotle peppers, in adobo sauce
  • 1 avocado, pitted and chopped
  • 1/4 cup mayonnaise
  • 1/4 cup Greek yogurt
  • Juice of 1 lime
  • 1/4 teaspoon salt

DIRECTIONS:

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • To make the chipotle avocado mayonnaise, combine chipotle peppers, avocado, mayonnaise, Greek yogurt, lime juice and salt in the bowl of a food processor; set aside.
  • In a large bowl, combine shrimp, olive oil, cumin, garlic powder, chili powder, salt and pepper, to taste.
  • Place shrimp mixture onto the prepared baking sheet. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.
  • Serve sandwiches on a baguette with romaine lettuce, avocado, shrimp and chipotle avocado mayonnaise.

Courtesy of Damn Delicious

Jerk Ribs

Prep Time:  30mins

Cook Time: 3hrs

Total time: 3hrs 30mins

Yield: 8 servings

INGREDIENTS

JERK SAUCE:

  • 1/2 cup sesame oil
  • 1/4 cup molasses
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons ground allspice
  • 4 to 6 cloves garlic
  • 1 to 2 Scotch bonnet or habanero peppers, seeded or whole
  • 1 bunch scallions, coarsely chopped
  • 1 bunch fresh thyme
  • Coarse ground black pepper

RIBS:

  • 1/2 cup brown sugar
  • 1 tablespoon whole caraway seeds
  • 1 tablespoon granulated garlic
  • 1 tablespoon kosher salt
  • 1 teaspoon cayenne pepper
  • Sprinkle smoked paprika
  • Four 8-to 10-ounce racks of ribs

DIRECTIONS:

For the sauce: Combine the oil, molasses, soy sauce, allspice, garlic, Scotch bonnet pepper, scallions, thyme and some black pepper in a blender and blend. Transfer to a saucepan and cook until the sauce changes color, 10 to 15 minutes. 

For the ribs: Preheat the oven to 400 degrees F. In a bowl, combine the sugar, caraway seeds, garlic, salt and cayenne pepper. Coat the ribs evenly on both sides and reserve any remaining rub. Sprinkle the ribs with paprika. Place the ribs in a hotel pan or deep baking dish. Cover tightly with foil. Bake covered completely, about 2 hours 30 minutes. Check the ribs for doneness throughout; when the meat separates from the bone, the ribs are done. Coat the ribs evenly with the jerk sauce and cook, covered, for an additional 15 minutes.

Recipe courtesy of Kelis and The Cooking Channel 

Farro Salad

 

Prep Time:  55mins

Inactive Prep: 40mins

Cook Time: 40mins

Total time: 2hrs 15mins

Yield: 8 servings

Ingredients:

GINGER SESAME GLAZE:

  • 1/2 cup honey
  • 1/4 cup sesame oil
  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 3 cloves garlic, chopped
  • 2 large onions, chopped
  • One 2-inch piece ginger, peeled and coarsely chopped (about 1 tablespoon)
  • Black pepper

FARRO SALAD:

  • 4 cups farro
  • 7 cups chicken stock
  • 1 cup 1/4-inch diced pancetta
  • 2 Granny Smith apples, finely diced, skin on, and placed in acidulated water
  • 2 cups thawed frozen green peas
  • 2 cups thinly sliced shallots
  • 3 cloves garlic, finely minced
  • 1/8 teaspoon cayenne pepper
  • Salt and pepper

Directions:

For the glaze: Combine the honey, sesame oil, soy sauce, vinegar, garlic, onions ginger and some black pepper in a saucepan and cook the glaze until it thickens enough to coat the back a spoon, 10 minutes. Put the mixture in a blender and blend until all ingredients are incorporated. Put the mixture aside to cool.

For the salad: Cook the farro in the chicken stock for 20 to 30 minutes, then set aside to cool, 30 minutes.

Meanwhile, cook the pancetta in a pan until crispy, then set aside to cool, about 10 minutes.

Drain the apples from the acidulated water. Combine the farro, pancetta, apples, peas, shallots and garlic in a bowl. Add the cayenne pepper and some salt and pepper. Add the glaze and mix thoroughly.

Notes: For the acidulated water, mix 1 teaspoon lemon juice or vinegar per 1 pint water. This mixture will help prevent browning on the apples.

You can cook the farro the night before you want to serve it.

Additional Notes: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

Jumbo Shrimp w/ Tomato Fricassee & Strawberries + Plantain Mashed

Prep Time:  50mins

Cook Time: 30mins

Total time: 1hr 20mins

Yield: 8 servings

INGREDIENTS:

SOFRITO:

  • 1 large onion, peeled
  • 1 Anaheim chile, seeds removed
  • 1 green bell pepper, seeds removed
  • 1 jalapeno, seeds removed
  • 1/2 bunch cilantro, roughly chopped
  • Splash distilled vinegar
  • Salt and pepper

JUMBO SHRIMP WITH TOMATO FRICASSEE AND STRAWBERRIES:

  • 1 1/2 tablespoons chile oil
  • 1 Spanish onion, sliced
  • Salt
  • 1 bunch small carrots peeled and sliced lengthwise
  • 4 cloves garlic, sliced
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 4 large heirloom tomatoes, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon hot paprika
  • 1 teaspoon smoked paprika
  • 3 sprigs rosemary
  • Pepper
  • 4 pounds jumbo shrimp, unpeeled but deveined
  • 1 teaspoon achiote molido
  • Reserved cooking liquid from plantains or vegetable stock or water
  • 2 cups large strawberries, hulled and halved

Directions:

For the sofrito: Combine the onion, Anaheim chile, bell pepper, jalapeno, cilantro, vinegar and some salt and pepper in a blender or food processor and blend. 

For the shrimp and sauce: Pour in half of the chile oil in a large saucepan and heat over a medium-high flame. Add the onions, sprinkle with salt, and sweat them. Add the carrots and cook until they begin to soften. Add the garlic and bell peppers, and cook until softened. Add the tomatoes. Then add the cumin, smoked paprika, hot paprika and rosemary. Simmer on low heat until all the veggies are soft and fragrant, 10 to 15 minutes. Add salt and pepper to taste. 

Meanwhile in another pan, heat the remaining chile oil. Add 2 tablespoons of the sofrito to the pan to heat through. Add the shrimp and sprinkle with the achiote, mixing thoroughly. Cover and simmer until the shrimp turn pink and opaque, 8 minutes. Once cooked, transfer the shrimp and the remaining liquid to the veggies. The sauce should be thick, but not sticky. If the sauce is too thick, it can be thinned with some plantain water. Add the strawberries and cook an additional 5 minutes before serving. 

Notes: Kelis utilizes the cooking water from her Plantain Mash recipe to thin out the sauce, but you can substitute with vegetable stock or water. 

The sofrito can be made ahead of time and kept frozen or refrigerated.


Plantain Mashed

Prep Time:  35mins

Cook Time: 25mins

Total time: 1hr

Yield: 8 servings

Ingredients:

  • Salt
  • 10 sweet (yellow/black) plantains
  • 8 ounces butter, at room temperature
  • 1 cup whipping cream, warmed
  • Black pepper

Directions:

  1. Bring a pot of salted water to a boil.
  2. Peel and cut the plantains in half crosswise. Boil the plantains until soft, 10 to 15 minutes depending on ripeness.
  3. Drain the water or reserve for another use. (Kelis sets aside the plantain cooking water to thin out the sauce in her Jumbo Shrimp with Tomato Fricassee and Strawberries recipe.) Add the butter to the plantains and mash with a potato masher, then add the warmed whipping cream. Combine until smooth, and add salt and pepper to taste.