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

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