Pesto Potato Soup

No cream is needed for this lusciously creamy potato soup swirled with pesto for extra oomph! Light and gluten-free, you’re free to splurge a little on your choice of toppings! Keep it vegetarian with chopped green onion, red pepper flakes, and melted cheese, or channel your inner T-rex with a little crispy bacon.

Pesto Potato Soup :: No cream is needed for this lusciously creamy potato soup swirled with pesto for extra oomph! Light and gluten-free, you're free to splurge a little on your choice of toppings!

Last time we spoke I promised you nothing but gloriously green recipes from now until St. Patrick’s Day. Naturally green, I might add, since the only food coloring we need here is the vibrant color from fruits and veggies. How super crunchy of me, I know. You may come here the food, but I have it on good authority that quite a few of you stick around so I can sass you over ditching the sketch and eating your veggies.

So far I’ve served up some serious green with a Three-Cheese Spinach + Pesto Flatbread Pizza and a Cilantro, Sweet Pea, + Pistachio Hummus. Ready for round three? 

Pesto Potato Soup

Pesto Potato Soup :: No cream is needed for this lusciously creamy potato soup swirled with pesto for extra oomph! Light and gluten-free, you're free to splurge a little on your choice of toppings!… 

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Madras Lentil Soup

Madras Lentil Soup

Paul and I are in complete disagreement over this recipe. He insists it’s a stew, while I stand firmly behind my belief that I soup-ified my beloved Crock-pot Madras Lentils.

Whatever you decide to call it, you’re going to want to put it’s number on speed dial. Don’t even think about waiting the obligatory 3-4 days to call either. Just dive on in like the eager and overzealous foodie we all know you are.

Just me? Fine, I’m projecting. Regardless you’re going to want a bowl of this stuff in your face, stat.

The recipe makes  quite a few servings so feel free to experiment by adding more broth to some bowls to make it more like the soup I insist it is, then swirl some freshly steamed rice into the next bowl for the ultimate stew experience.

Paul has 24 hour duty currently, but I swear I can feel him breathing over my shoulder whispering “You better call it a stew, Jenny. Tell them to add rice. I want it with rice. Will you make it for me with rice next time? No, no you’re typing soup. Don’t call it soup. STEW, Jenny. Stew.

5.0 from 2 reviews
Madras Lentil Soup
 
Prep time
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Author:
Recipe type: soup, stew
Serves: 8-10 cups
Ingredients
  • 1 cup diced onion
  • 1 TBSP olive oil
  • 1 tsp freshly minced garlic [2 large cloves]
  • 4 cups vegetable broth [1 qt]
  • 1 [14.5 oz] can fire roasted tomatoes [see below]
  • 1 lb red potatoes [about 3 large red potatoes]
  • 1 cup dried lentils
  • 1 bay leaf
  • ¼ oregano
  • ¼ turmeric
  • ¼ cumin
  • ⅛ tsp salt
  • ⅛ cayenne
  • ⅛ thyme
  • extra 1 TBSP olive oil


  • optional + yummy extras:
  • cooked red kidney beans would be a great addition to stew it up!
  • whipped goat cheese [or greek yogurt] for topping
  • fresh parsley for topping
  • an extra drizzle of olive oil
Instructions
  1. Heat a large pot to medium-high heat.
  2. Add olive oil and diced onion, and sauté until tender, adding the garlic towards the end to prevent burning.
  3. Next add veggie broth and diced tomatoes.
  4. Using an immersion blender, blend the soup until pureed.
  5. No immersion blender? No problem! Add the garlic, onion, and tomatoes to a blender or food processor and blend until smooth. Add the mixture into the pot with your veggie broth and get cooking!
  6. Increase the heat to high, then add dried lentils, diced red potato, and all your herbs and spices.
  7. Bring to a boil, then reduce to medium heat and cover.
  8. Cook for 30 minutes on medium [mine was on setting 4] then additional 10 min on low, to simmer.
  9. Top soup with a swirl of goat cheese, sour cream, or greek yogurt and a sprinkle of parsley. You can even add rice! Go nuts!
Notes
I used Muir Glen's no salt added fire roasted tomatoes for this recipe. The flavor is stellar and the cans are BPA-free, which I adore. If you're working with what you have on hand, any 14.5 oz can of diced tomatoes will work for this recipe, if needed as well as pureed tomatoes, which are a great substitution if you don't have an immersion blender or would like to speed things along!

 t-rex chefs: chicken broth will also work for this recipe, have at it!

vegansaurus chefs: skip the swirl of goat cheese at the end and this soup is gloriously vegan!

 Madras Lentil Soup

so… how was it? I have the stinking’ Lego Movie song stuck in my head so, in a word, AWESOME! Now will someone please erase that song from my head forever? Pretty please? I’ll make you soup.

This stuff rocks. It’s hearty and filling and positively perfect for these last few weeks of Winter. It’s also gloriously freezer-friendly, so tuck a bowl or two away in the freezer for a busy weeknight and rock. those. lentils!

Madras Lentil Soup

loving lentils latley? [oh alliteration, I cannot quit thee] check out my crock-pot lentils and these super-yummy lentil-veggie tacos!

Creamy Mushroom Brie Soup with Garlicky Mushroom Bruschetta

Though I have two amazingly scrumptious mushroom Brie soups already on the blog, my husband insisted I needed a third. He needed a third.

Creamy Mushroom Brie Soup with Garlicky Mushroom Bruschetta

My first was a brothy, buttery version of the classic while the second was thick, creamy, and swirled with pureed white beans. This one? This soup was all about the cream! P was craving a big bowl of restaurant-style mushroom brie soup, and when your meat-loving husband requests a vegetarian dish? Game on! Done deal! Let me at that Brie!

While I know many of you are  on the fence about your fungi friendliness, I have to admit that we’re totally team mushroom over here. If you love them too, here’s another shroom-tastic soup for your repertoire!

Creamy Mushroom Brie Soup with Garlicky Mushroom Bruschetta

Creamy Mushroom Brie Soup with Mushroom Parmesan Toasts

Creamy Mushroom Brie Soup
 
Prep time
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Author:
Recipe type: soup
Serves: 2
Ingredients
  • ¼ diced celery
  • ⅓ diced onion
  • 1 TBSP butter, halved
  • 8 oz cremini or baby bella mushrooms, sliced
  • 4 oz white button mushrooms, sliced
  • a pinch of salt
  • 4 cloves of garlic, smashed and minced
  • ⅛ tsp dried thyme [or ¼ tsp fresh]
  • a pinch of optional cayenne pepper [optional but awesome]
  • a pinch of allspice
  • black pepper and any additional salt, to taste
  • ¼ cup dry sherry [or ⅛ cup apple cider vinegar + ⅛ cup water]
  • 2 cups vegetable broth
  • 1 cup half and half
  • ½ cup [8 oz] brie, rind removed
  • ¼ cup heavy cream
  • garnish with fresh or dried parsley and chopped green onion

  • Recipe yields 2 entree-sized portions [perfect for lunch!] or 4 small bowls as a side to your favorite meal or sandwich!

  • adapted from food swoon
Instructions
  1. First set out your dairy so they can begin to reach room temperature. This way you won't be adding cold cream + brie to hot soup and the soup will cook a bit faster.
  2. In a large pot, melt ½ tablespoon of butter and saute celery and onion until tender and translucent.
  3. Add 12 oz of your favoite mushrooms [wild or domestic] and another ½ tablespoon of butterl.
  4. Once the mushrooms begein to give up a bit of their liquid, add pinch of salt and the garlic.
  5. Cook for a few minutes to brown the mushrooms.
  6. I then scooped out ½ cup of cooked mushrooms from the pot to add to the soup later, if you'd prefer to puree all the mushrooms, feel free to leave them in. See notes below for three different texture options.
  7. Next add ⅛ tsp dried thyme [or ¼ tsp fresh!] as well as a pinch of optional cayenne and allspice [I love the combo!]
  8. Add ¼ cup dry sherry *or* ⅛ cup apple cider vinegar and ⅛ cup water [as a sherry substitute'] and bring to a boil on medium high.
  9. Next add 2 cups veg broth and cup half and half and bring back up to a boil, then reduce heat and simmer on medium-low for about 10 minutes.
  10. Blend using an immersion blender until smooth then add reserved mushrooms.
  11. No immersion blender? No problem! Remove the soup from heat, allow to cool a bit and then puree in small batches in a food processor or blender, then add back to the pot.
  12. After adding the mushrooms, bring the heat back up and cook for about 10-20 minutes.
  13. Stir in the brie and heavy cream and simmer for an additional 10 min.
  14. Garnish with green onion and/or parsley and mushroom toasts, if desired. [see below for recipe/instructions]
Notes
There are three delicious ways you can make this soup: You can puree the entire batch making more of a creamy bisque, you can make it as written, with a combination of pureed and sliced mushrooms, or you can saute the mushrooms on the side and scarf a creamy brie-based soup flecked with sliced shrooms. No matter how you slice it, pureeing mushrooms always leads to great texture that reminds me a little of eating oatmeal or super-soupy cheese grits, if you'd rather the soup portion of your soup be completely creamy, I highly suggest option three. All you'll have to do is saute the mushrooms in a skillet and then add them in after you puree the onion and celery into the broth, easy peasy! Whichever method you choose, the mushroom brie flavor of this soup is fantastic! Enjoy!

The soup itself is gloriously gluten-free but in case your a baguette addict, grab your favorite crusty bread and use the remaining mushrooms to make toasty crostini perfect for dunking.

For the Mushroom Bruschetta:

Grab a freshly baked baguette [I always have a few frozen in my freezer for such occasions, it’s such a convenience!] and, slicing at an angle, cut off four slices. Toast if desired or leave fresh and fluffy, both ways are awesome! Saute 4 oz of mushrooms in a little bit of butter with minced garlic and a pinch of garlic powder and, once tender and perfectly browned, add to the bread. Grate some fresh parmesan on top [mozzarella or extra brie works too!] and serve alongside your soup. They’re perfect for dunking!

 Creamy Mushroom Brie Soup with Mushroom Parmesan Toasts

I’m pretty convinced P needs to make meal requests more often. This soup was just what we needed to empty the crisper and fill our faces. This indulgent soup kept us deliciously full til dinnertime and was oh-so-tasty! Hope you love it too!

feeling like a SOUPer star?

Winter Vegetable Minestrone Soup

Is your crisper currently bursting at the seams? Good! There’s a soup for that!

Vegetarian Winter Minestrone Soup

This hearty vegetarian minestrone soup is the perfect use for all your favorite seasonal veggies. It’ll fill you up without weighing you down so take a break from the turkey, put down the pie, and sneak this light and tasty soup onto your weekday menu!

Soup, to me, has always been a warm hug on a cold day. With the winter chill finally starting to set in, I’ll take all the hugs I can get! The recipe below makes a giant pot that’s perfect to share and makes glorious leftovers for the following days. Bring a bowl to work for lunch or curl up with a bowl after a long day for dinner. Add a few slices of crusty baguette with butter and you have the recipe for the most divine comfort food coma.

We couldn’t keep our hands off this soup!

Winter Minestrone Soup



Winter Vegetable Minestrone Soup
 
Prep time
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Author:
Recipe type: soup
Serves: 2.5 quarts
Ingredients
  • 1-2 TBSP olive oil
  • 1 cup diced onion [approx ½ a large onion]
  • 1 cup diced celery [approx 2 large stalks]
  • 1 cup diced red bell pepper [approx 1 pepper]
  • 2 cups diced carrots
  • 2-4 large cloves of garlic, smashed and minced
  • 2 cups cubed butternut squash
  • 5-6 cups vegetable broth
  • 1 cup canned tomato sauce [I used Muir Glen's BPA-free sauce]
  • 1 [15 oz] can cannellini beans, rinsed and drained
  • 1 bay leaf
  • 1 tsp parsley
  • ½ tsp sea salt, or salt to taste
  • ¼ tsp garlic powder
  • ¼ tsp dried basil
  • ⅛ tsp dried oregano
  • 1 or 1+ ½ cups ditalini pasta, or equivalent
  • 1 french or italian-style baguette [the fresher the better!]
  • softened sweet cream butter

  • feeling fancy? whip softened butter with your favorite pesto and serve with the baguette, dunked in the soup sandwich-style
Instructions
  1. Heat 1-2 tablespoons of your favorite olive oil over medium heat in a large pot.
  2. Add the onions, carrots, celery, butternut squash and bell pepper, and cook on medium, stirring occasionally, until the vegetables soften, approx 10 minutes.
  3. Add the garlic towards the end to prevent burning.
  4. Next add your tomato sauce and 5 cups of vegetable broth [save the other cup to add later if desired] along with your bay leaf, garlic powder, basil, and oregano.
  5. Save the salt for the end and season to taste.
  6. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
  7. While your soup simmers, bring a pot of water to boil and cook your pasta if you . Some recipes swear by adding the raw noodles to the soup towards the end to add to the thickness of the soup but I always find the result to be a bit slimy and the noodles soak up a ridiculous amount of the broth. For best taste and results, I cook my noodles separately. It's an extra step [and pot] but 100% worth it to me for the difference it makes with soups like minestrone that are a perfect combination of brothy and chunky!
  8. Discard the bay leaf.
  9. Add the beans and cooked pasta and heat through.
  10. If the soup is too thick, add an extra cup of vegetable broth.
  11. Depending on the saltiness of your beans, tomato sauce, and broth, you'll want to salt the soup based on personal preference. That may mean no salt at all, just a pinch, or ½ tsp like I used. Let your tastebuds be your guide!
  12. Serve with slices of crusty baguette spread with your favorite butter.
Notes
adapted from Ina Garten

Winter Veggie Minestrone

vegansaurus chefs: skip the butter and beeline for your favorite spread

gluten-free: grab your favorite GF noodles and trade-out/skip the baguette

t-rex chefs: feel free to use chicken broth and even add a little chicken to the soup if desired

so… how was it? AMAZING! I wasn’t joking when I called this soup a warm hug! I had originally intended to freeze the leftovers, but P and I picked up an extra french baguette and scarfed this soup 1-2 times a day for 4 days until it was gone. I think it’s safe to say we loved it!

TIP: To save on time, I used pre-diced frozen carrots and pre-chopped butternut squash, then diced my own onion, celery and bell pepper. Adding a few convenience items can be lifesaver around here and allow me to turn out yummy home cooked meals even on days that are a bit more hectic than usual. Feel free to follow suit if you’re in the same boat!

Winter Veggie Minestrone

Just looking at this bowl makes me want to attack it with a chunk of crusty buttered bread and swoon my face off. Looks like we’ll have a repeat recipe on the menu this week! YUM!

feeling like a SOUPer star?

Sandwich Remix: Sausage, Pepper, and Onion Soup

I thought I was seriously living on the edge when I turned my favorite SP&O hoagie into the cheesiest of grilled cheeses. You guys remember that one right? It was a beast! Ever since that sandwich, I’ve been a sausage, pepper, and onion fiend.

Until now.

Now you’re going to need a straight-jacket to get me away from this flavor combo.

Sandwich Remix: Sausage, Pepper, and Onion Soup!

 I’ll eat the spoon if I have to. I mean business!

Well that was dramatic. And awkward.

Continuing along with my penchant for turning comfort food classics into slurpable soups, I give you the most amazing sausage, pepper, and onion soup. I wish you all could smell how amazing my house smells right now. The aromatics off this pot are killer and so is the in-your-face flavor of this dish! I took my go-to soup base [a combination of veggie broth and fire-roasted crushed tomatoes] and added delicious partially-caramelized onion, an array of tasty bell peppers, and the perfect amount of oomph from my favorite, local, hot Italian sausage.

Toss in a little smashed garlic, a pinch of red pepper flakes, and OMGWHYAREYOUNOTMAKINGTHISRIGHTNOW!?

It’s because I’m still talking, isn’t it? I’ll shut up now.

Sandwich Remix: Sausage, Pepper, and Onion Soup

Sandwich Remix: Sausage, Pepper, and Onion Soup!



5.0 from 1 reviews
Sausage, Pepper, and Onion Soup
 
Author:
Recipe type: soup
Ingredients
  • 3-5 large links hot Italian sausage
  • 1 + ½ yellow onion, sliced or diced
  • 1 large green bell pepper, diced
  • ¾ large red bell pepper, diced
  • ¾ large orange or yellow bell pepper, diced
  • 2 TBSP extra virgin olive oil
  • 2 cloves garlic, smashed and minced
  • 3 + ½ cups vegetable broth
  • 2 cups crushed tomatoes [I used this fire-roasted variety]
  • ¼ tsp salt
  • ¼ tsp red pepper flakes
  • freshly ground black pepper, to taste

  • extras:
  • homemade croutons seasoned with olive oil, garlic powder, salt and pepper
  • freshly grated mozzarella and hot habanero cheddar or pepper jack
  • fresh chopped parsley

  • Add the croutons, the cheese, or both! The soup is also phenomenal all on it's own and is both paleo and gluten-free sans toppings!

  • recipe yields approx 2.5 quarts of soup and serves 4
Instructions
  1. Before you begin: You'll be able to belt out your prep-work while your sausage cooks and your onions start to caramelize away. Once you pile everything together, you'll then have enough time to let it simmer on the stove, allowing all the awesome flavors to meld and intensify. A little multi-tasking goes a long way!
  2. First decide how you'd like your onions! Sliced onions will give the soup a French Onion Soup-esque feel to it while diced onions will be uniform with your peppers and a bit easier to fit on the spoon. I went with sliced, both will work fantastically.
  3. Bring a large pot to medium heat with 2 TBSP of olive oil and add your onions. Stir to coat and reduce heat to medium-low. Stir often.
  4. While your onions are cooking, chop your peppers, mince the garlic and prep the remainder of your ingredients.
  5. Cook sausage via your favorite method.
  6. I boil mine for about 20 minutes while the onions get all gorgeous and golden.
  7. Keep stirring your onions to prevent sticking/burning. Once they start to semi-caramelize and take on a golden hue, add your bell peppers, garlic, salt, and black pepper, then allow them to simmer away until the peppers are tender.
  8. Once they've softened, add the vegetable broth, crushed tomatoes, and sliced sausage [which should be done by now!] and reduce heat so the soup is gently bubbling/simmering.
  9. Prep you toppings while the soup simmers and the flavors deepen.
  10. Grate your cheeses [YUM!] and, if desired, crisp a few slices of your favorite bread [I used a fresh garlic + onion loaf] into homemade croutons by spritzing them with oil, seasoning with garlic, salt, and pepper, and toasting in the oven at 350F until golden.
  11. Back to the soup. Give it a taste, and if you'd like a little burst of heat to the soup, add the red pepper flakes. They're not essential but I LOVE the kick!
  12. Serve piping hot with your choice of extras on top and dig in!

So if you’ve been reading for a while, you know I tend to over-explain my recipes a little. Don’t let that fool you! This recipe is super easy and really really ridiculously good. In fact, chances are that while you’re reading this, I’ll have a leftover bowl in my face.

And for those of you still wondering how I manage to feed your faces with new recipes while a toddler scales my leg…

Sausage, Pepper, and Onion Soup

chickpea-photo-assitant

Each recipe is a team effort!

When she’s not stealing the food off the table, the chickpea actually makes a fabulous assistant. She can frequently be found holding my foam board at ridiculous angles, dropping random objects into the shot, closing the shutters, dancing on the tripod, rearranging my props, texting Maria photos of her foot, and, above all else, eating all my food. It’s our thing!

This soup should be your thing. Get on it!

Chicken Parmesan Soup

aka what happens when your chicken parm wants to go for a little swim…

Chicken Parmesan Soup

This soup makes me giddy. There’s something about serving up my favorite foods in soup form that’s just plain fun. It’s also a really great way to lighten up comfort food and make it deliciously freezer-friendly too! It’s a win-win situation in my book. Plus it’s slurpable. So there’s the added bonus of annoying my husband. I’ll take it!

Like most of my recipes, this chicken parmesan soup underwent typical P&C test kitchen shenanigans. I tried three different cooking methods and ingredient line-ups, which is why it took me so ridiculously long to finally post this soup. Luckily it’s well worth the wait!

Dare I be cliche and say the third time’s the charm?

Chicken Parmesan Soup

Cliche or not, it’s downright charming. AND DELICIOUS!  Let’s eat!



4.0 from 1 reviews
Chicken Parmesan Soup
 
Prep time
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Total time
 
Author:
Serves: 2.5 quarts
Ingredients
  • 2 lbs chicken breast [weighed post-trimming]
  • 1 large can of crushed tomatoes [28 oz]
  • 3 cups low-sodium broth [veggie or chicken]
  • ¼ tsp salt plus extra to taste
  • freshly ground black pepper, to taste
  • 2 large onions, diced
  • 3-4 cloves garlic, smashed and minced
  • 3 TBSP olive oil or butter
  • ½ tsp parsley, plus extra for garnish
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • ¼ tsp dried/ground oregano
  • 2 TBSP tomato paste
  • chopped fresh basil, to taste
  • crusty bread [1-2 slices for each bowl]
  • freshly grated parmesan cheese, to taste
  • freshly grated mozzarella cheese, to taste

  • note: most broths and canned tomatoes are salted, so beyond seasoning the chicken breast, I typically wait until the very end to add any additional salt and pepper. This way you can season it perfectly to suit your tastes! I've made the soup with an added ½ cup of half and half [for creaminess] and without, both are delicious! Enjoy!

  • adapted from Rachel Ray
Instructions
  1. For this recipe you can spend a little extra to save a little extra [time] and grab boneless skinless chicken *or* trim your own and save some cash monies.
  2. Once your chicken is prepped and ready, use a meat tenderizer [I won't tell if you saran wrap your hammer] and pound out the chicken until it's uniform in thickness. This is optional, but will help it cook evenly, and a bit quicker.
  3. Sprinkle both sides of chicken with salt and freshly ground black pepper. I used ¼ tsp salt.
  4. Next heat a large pot [3 quart or larger] to medium heat with a tablespoon of olive oil, then add the chicken.
  5. Cook for about 5 minutes until golden and seared and flip.
  6. Add 1 cup of broth and cover.
  7. Cook approx 8-15 minutes until fully cooked and opaque [cook time will vary depending on thickness of your chicken, you can use a thermometer to check if it's reached 165F]
  8. Once cooked, remove chicken with tongs and shred on a cutting board with two forks.
  9. If you own a stand mixer you can use [this] nifty trick to shred it super fast!
  10. Return shredded chicken to the same pot and add crushed tomatoes and 2 additional cups of broth. Simmer covered while you saute the onions.
  11. Heat a pan to medium heat with 3 tablespoons of butter.
  12. Saute garlic first, to infuse the butter, then add onions and saute until tender and, if time permits, a teeny bit caramelized.
  13. Season the onions with parsley, garlic powder, paprika, and oregano and add to the soup.
  14. Stir in tomato paste and any additional salt and pepper, to taste, and simmer on low until you're ready to dig in.
  15. I typically let mine sit on the stove-top a little longer while I prep the toasts.
  16. Stir in shredded basil just before serving.
  17. Before serving, take this soup to the next level by toasting a few slices of your favorite crusty bread.
  18. Rub the toasts with minced garlic [use a little or a lot!] and top with freshly grated Parmesan and mozzarella cheese.
  19. Stick the toasts under the broiler to melt the cheese or simply pop a slice on each bowl of soup and use the microwave to melt it; I love doing this simply because the bread soaks up some of the soup and ends up with a french onion soup-esque topping that sends me swooning.

 going gluten-free? you can skip the bread altogether or use your favorite GF varitey!

Alternatively, you can absolutely cook this bad boy in the slow cooker. My crock-pot test batch was delicious, but the chicken spent so much time getting up close and personal with the veggies that it straight up took over the flavor profile of the dish. As far as soups go, I loved it, friends and family loved it, but we all also agreed that we loved the stove-top version the best, so do with it what you may! If you break out the slow cooker, the flavors will be a little bit different, and I highly suggest carving out a few prep minutes to saute the garlic and onion before adding them to the pot. Cook on high for no more than 4 hours [or low for 6-8], fish out the whole chicken breasts with a pair of tongs, shred, and return to the pot. The key when slow cooking tomato based soups is to avoid over-cooking. Stir in fresh basil just before serving and top with your garlicky parm-toast topping. It was good, but the technique in the recipe above totally won me over like a squealing fangirl.

To freeze, simply pour into your favorite freezer-friendly container, leaving about an inch at the top [soup often expands when frozen], pop it in the freezer, and defrost on a rainy day! Now you’ll have delicious fast food without the fuss! =)

Fork-Shredded Chicken

Chicken Parmesan Soup

If you’re a fan of that ridiculously awesome crouton/cheese combo on top of French Onion Soup you’re going to flip over this. Depending on how you feel about your soup accessories, you can simply dunk the crusty, crunchy, cheesy, toasts into your hot soup and use it as a bonus utensil or allow the garlicky bread and cheese to soak up the delicious broth as you scoop it apart bit by bit with your spoon.

My long winded descriptions do this no justice. Your butt: get it in the kitchen! Stat!

Creamy Mushroom and Brie White Bean Soup

Hoooooomygosh! So! I’m even more hopelessly tech challenged than I originally thought because I’m having permalink problems with a few of my favorite posts. I’ve been troubleshooting for a few weeks and totally utterly give up. I’m sucking it up and re-posting the recipe so it doesn’t vanish into some weird cyber black hole never to return again. The post itself is gloriously out of context but the soup? The soup is gooooood!

Creamy Mushroom Brie Soup

Oh hi!  I’m afraid I have ANOTHER soup recipe.  Please don’t throw things.  I promise this is the last one for a while.  Though my fingers may or may not be crossed behind my back right now because I have one more soup recipe in my draft folder.  Lo siento.  I cant help what happens when inspiration strikes.  I also can’t help the obnoxious happy dance I do around the kitchen when inspiration turns into deliciousness.  This particular recipe resulted in a happy dance, bowl lickage [by P — I’m far too classy for that!  Hah!] and a few texts informing the bestie of my intentions to wed this soup.

Today’s recipe remix is a thicker, creamier, protein-packed version of the Mushroom Brie Soup I posted last month.  I think the pilot and the amazon both scoffed when they learned that I’d be adding beans to the soup.  You might be scoffing too!  I, however, am smiling because not only did it work, its freaking delicious too!  *cue yet another obnoxious happy dance* 

Creamy Mushroom Brie and White Bean Soup

Creamy Mushroom and Brie White Bean Soup

[yields two large bowls or four smaller ones]


Creamy Mushroom Brie White Bean Soup
 
Prep time
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Total time
 
Author:
Recipe type: soup
Serves: 2-4
Ingredients
  • 1 pkg [8oz] button mushrooms, sliced
  • 1 pkg [8oz] baby bella portobella mushrooms, sliced
  • 1 [15oz] can of cannellini beans [or whip them up from scratch!]
  • 4-8oz of brie cheese, rind removed
  • 1.5 cups vegetable stock
  • 1 cup onion, minced
  • 3 cloves of garlic, minced
  • ½ cup of dairy [heavy cream, half and half, evap. milk, coconut or almond milk]
  • 1-2 TBSP your favorite healthy oil
  • 2 TBSP cream cheese, room temperature or melted
  • 1 bay leaf
  • ¼ tsp basil
  • 2 cranks of black pepper
  • ¼ tsp salt
  • a pinch of parsley and red pepper flakes, to taste
Instructions
  1. Drizzle a little olive/avocado/coconut oil at the bottom of a large pot/pan and saute mushrooms until tender, adding the minced garlic towards the end.
  2. While that's cooking, add your white beans and onion to a pot with veggie stock and bring to a boil.
  3. Reduce to medium-low heat and add a bay leaf, ¼ tsp of salt, a crank or two of black pepper, ¼ tsp of basil and a pinch of red pepper flakes [optional] and simmer for around 15-20 minutes.
  4. Once the flavors have had some time to mingle, remove the bay leaf and puree the beans/broth [in batches if needed!] with an immersion blender [or a vitamix-type blender] until the beans are creamy and perfectly smooth.
  5. Return to the pot and add your sauteed mushrooms and garlic along with the basil, parsley, red pepper flakes, salt and pepper to simmer along with your soup.
  6. Next grab your dairy.
  7. All I had on hand was some coconut milk creamer [thickened, unsweetened coconut cream] so I added a little cream cheese to add extra creaminess to the broth. If you're using half and half or heavy cream you can skip the cream cheese. [or go nuts and add both - up to you!]
  8. Reduce heat so it's at the lowest setting and stir in your dairy of choice. I added the thickened coconut milk and cream cheese this time.
  9. Remove pot from heat entirely and stir in your cubed brie, stirring constantly as it melts.
  10. Taste test, adjust brie and seasonings as desired and serve alongside some crusty garlic bread for a filling and flavorful lunch or dinner! It also makes a great starter to any meal; simply serve up smaller bowls!

vegansarus chefs skip and/or sub the dairy and add wilted kale or spinach
brontosaurus chefs make as written above or add kale/spinach too
t-rex chefs feel free to use chicken broth or stock if desired – resist urge to add bacon
 

Gouda makes an excellent sub for the brie if needed!  

Serving Suggestion: whip up some crusty garlic bread or toasts to go alongside the soup!

Creamy Mushroom Brie Soup
Creamy Mushroom Brie and White Bean Soup

so… how was it?

If you’ve been reading, you know it’s definitely happy-dance worthy.  If you haven’t been reading you should probably go sit in the corner =)  I’ll be in the other corner continuing my happy dance.  Love.  This.  Soup!  Though by normal standards it may make 4 servings… P and I split the pot and called it a day.  The funny part was that I was in utter denial over finishing the soup in a sitting.  Surely there were leftovers!  I must have dreamt of them because when I raided the fridge the following day looking for leftovers, I came up empty handed.  I need to buy more mushrooms.  And Brie.  Oh brie!

So I think after I get one last soup recipe out of my system I’m going to return to my adventures in baking!  You can expect lots of breads and muffins with a few cookies and scones sprinkled in for good measure.  I also have a few healthy veggie side dishes and entrees that I’ve been recipe testing and I may or may not a bit of good news that I will reveal the second it’s unjinxable.  Let’s pretend that’s a real word.  Along with fanfreakingtastic…. As in, I hope you had a fanfreakingtasting weekend and are ready to kick this week’s butt!  And eat your veggies.  Always.

 
OoOh! and in case you actually *do* want more soup in your face, try these:
Creamy Tomato Soup with Baked Mozzarella BallsPanera Broccoli and Cheese Soup
 
Has anyone else gone soup-nanas? I can’t be the only nutjob dreaming of the stuff!
 
pleasesayyes

Crock-pot Mexican Baked Potato Soup

Hookay soo… if everyone else is allowed to peddle pumpkin and squash like it isn’t still hot as Hades outside, then I’m allowed to make soup. [Mmmm soup!] Of course it is very much still face-meltingly hot outside [at least here in Florida it is!] so I’m doing the right thing and not touching my oven whatsoever. Heck no; we’re doing this slow cooker style baby!

Did you just do a little dance? Crock-pooooooot: I love you!

This soup is the cousin from another oven of my Veggie Loaded Baked Potato Soup. Same concept, different genre. Or something like that. I really shouldn’t be allowed to write blog posts on post-op pain meds. It doesn’t bode well for my cool, calm, intellectual demeanor.

Stop laughing, we have soup to make!

Crock-pot Mexican Baked Potato Soup

Crock-Pot Mexican Baked Potato Soup



5.0 from 3 reviews
Crock-pot Mexican Baked Potato Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: soup
Cuisine: Mexican
Serves: 4-6 servings
Ingredients
  • 3 lbs yukon gold potatoes, peeled
  • 4 cups low sodium vegetable broth
  • 2 large jalapenos, diced + seeds removed
  • 2 cups diced yellow onon
  • ⅓ cup choped green onion
  • ½ cup salsa verde
  • 1 tsp cumin
  • ½ tsp salt
  • ¼ tsp oregano
  • ¼ tsp garlic powder
  • 3 heads of roasted garlic
  • 1 cup freshly grated cheddar cheese
  • white or black pepper, to taste

  • extras: a little butter or olive oil can help round out the creaminess of the soup if you'd like, totally optional and yummy both ways!

  • tasty toppings:
  • greek yogurt or sour cream
  • freshly chopped cilantro
  • grated cheddar cheese
  • chopped green onion
  • a pinch of red pepper flakes [optional]
Instructions
  1. Peel your potatoes and give them a rough chop [nothing fancy!]
  2. Next chop your veggies and toss em in the pot along with your potatoes.
  3. Add veggie broth, salsa verde, cumin salt, oregano and garlic powder.
  4. If you're a pepper fiend, some black or white pepper would be a great addition.
  5. Set your slow cooker to HIGH and cook for 4-5 hours, or, if you're gone for the day, set it to LOW for 8 hours.
  6. You can roast your garlic while the soup cooks by setting your oven to 400F, chopping the tippity top off each garlic head, drizzling with olive oil, and sealing in a foil pouch. Roast for about an hour and then squeeze each head of garlic to release the yummy roasted garlic "butter" from the bulbs and spoon into the soup when it's done! You can also roast a huge batch of garlic earlier in the week to use in recipes [like this one] all week long! In a rush? Saute a few cloves [I would say maybe 4-5 cloves max] of garlic and toss it in the slow cooker with your veggies!
  7. After returning to your slow cooker, you have a very important [ok not that important] decision to make. Do you want your soup chunky or smooth?
  8. For smooth soup, use a potato masher or even an immersion blender to creamify the soup.
  9. For chunky potato soup, grab a wooden spoon and mash the potatoes partially. I went the fabulously chunky route and it came out deliciously thick and hearty.
  10. Ready to eat? Simply mix in your cheese and garnish with all your favorites!
  11. I add extra cheese to mine; like you hadn't guessed already =) Yum!

Crock-pot Mexican Baked Potato Soup

 so… how was it!?

Like Fall in a bowl! Well, I suppose Fall in a bowl would technically be something of the squash or pumpkin variety so… it’s like Cinco de Mayo in a bowl! Bam! Even better! The jalapeno added amazing flavor without making the soup too spicy. I really wouldn’t call it spicy at all… more zesty. Though you could amp up the heat by adding in some of the jalapeno seeds and using a spicy salsa verde. A little hot sauce or cayenne pepper could also do the trick quite nicely! But as is, it’s full of flavor and oh-so-comforting. I’ll turn the other way if you decide to speckle it in crispy chopped bacon. My family did because I made the mistake of leaving the baby’s bacon out next to the soup [girl can get down on some bacon!] and who can help themselves around bacon? It’s great with. Great without. And… why are you still sitting here? Go make some soup!

It’s great the first day, even better the next [soup for breakfast? anyone? It’s tradition around here!] and even freezer friendly. Have at it!

Psst! If you’re looking for the classic version of Loaded Baked Potato Soup, don’t fret, I’ve got you covered!

Crock-pot Chicken Tortilla Soup

As promised, the recipe that launched a thousand requests: my chicken tortilla soup.

I could write up a fancy intro, or I can get this recipe into your hands as fast as humanly possible so that you can write up your grocery list and get dinner on the table.  Let’s go with option b; my friends are running out of patience and getting antsy in their pantsies over this one.

Crock-pot Chicken Tortilla Soup
Of course you can belt this one out on your stove top if you’re so inclined.  I, however, am a serial slow cooker-er [pretend that works] and crazy for my crock-pot!  If you don’t own one, I highly suggest at some point in your life, maybe when things start to get crazy with a capital “k,” you pick one up.

 Here are a few awesome options if you’re still in the market for one [affiliate link <3]

Ferris Bueller Quote: It is SO choice.
Paul bet me that this reference would be lost on 99.999% of you. Prove him wrong.  He’s such an elitist when it comes to movie quotes.
 
 
Long live melty cheese! // Crock-pot Chicken Tortilla Soup

Crock-pot Chicken Tortilla Soup

[yields one 5 quart slow cooker full of YUM!]
5.0 from 6 reviews
Crock-pot Chicken Tortilla Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Mexican
Serves: 6
Ingredients
  • 6 cups of low-sodium vegetable broth [or chicken broth!]
  • 1 cup canned crushed tomatoes
  • ¼-1/2 cup tomatillo salsa verde
  • 3 TBSP tomato paste
  • 2 TBSP olive oil
  • 3 cups black beans [cooked or canned]
  • 1-2 cups pinto beans [cooked or canned]
  • 3 boneless, skinless chicken breasts
  • 4 small corn tortillas, torn into small pieces
  • 2 small onions [approx 2 cups]
  • 2 jalapenos [seeds and veins removed]
  • 1 large bell pepper
  • juice of ½ a fresh lime
  • 2-4 TBSP fresh cilantro
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • salt, to taste [amount added will vary on sodium content of broth + tomatoes/beans]
  • shredded mexican cheese blend
  • crunchy tortilla chips

  • ...plus add your favorites from the list below:

  • tons-o-toppings:
  • greek yogurt or sour cream [I add lime zest to mine for extra oomph!]
  • tortilla strips
  • chopped red onion
  • chopped green onion
  • fresh cilantro
  • sliced jalapenos [for fire and flair]
  • fresh pico de gallo [recipe]
  • fresh guacamole [recipe]
  • sliced avocado

  • For a brothier soup, keep a bit of extra vegetable or chicken broth on hand to add towards the end. I like my soup hearty and skipped the "soupy" soup this time around!
Instructions
  1. Essentially you're going to toss everything in and walk away, but because I like to explain the methods to my madness I'll go into a bit more detail for ya:
  2. Turn your slow cooker to high and add broth, crushed tomatoes, tomato paste, tomatillo salsa, beans and chicken breasts, whole.
  3. Next dice your bell pepper, jalapeno, and onion and tear your corn tortilla into small pieces before tossing them into the pot as well. The corn tortillas help the soup to thicken a bit and also act as noodles!
  4. Add your seasonings, fresh cilantro, and lime juice and cover.
  5. Within a few hours the chicken breasts should be juicy and perfectly cooked, if you happen to be around, feel free to scoop them out with tongs or a fork, place them on a cutting board, and chop each breast into six large pieces. Now it'll shred oh-so-easily! Use two forks to create pulled/shredded chicken and add it back to your slow cooker. If you aren't home yet you can complete this step once you return. No worries!
  6. The soup will simmer away on high for four-six hours [total time] and make your kitchen smell absolutely divine.
  7. Steal a taste towards the end and add any extra spices or add-ins that float your boat. I typically add a little extra chili and garlic powder and a little fiery cayenne depending on my mood. You may want to add salt or might find that there was enough in your beans/tomatoes/broth to start and leave it as is! Since I add crushed tortilla chips to my final product I only add a pinch of salt to the entire pot. The chips add it in at the end and create the perfect ratio for me! As noted above you can add more broth or keep the soup nice and chunky. I love mine super-hearty so I can attack it with the tortilla chips and a small mountain of grated cheese and scoop up the soup nacho-style. Hot soup, melty cheese, and crunchy tortilla chips... I'm swooning again just thinking about it. Clearly it's time to make another pot!

t-rex chefs did you just faint? I can’t believe I cooked chicken either!

brontosaurus chefs skip the poultry and load up on lots of extra beans and veggies; just remember to amp up the seasonings so you don’t sacrifice flavor!

Crock-pot Chicken Tortilla Soup

notes: Depending on the chaos-factor of your lifestyle, you can prep the chopped ingredients and measure everything out ahead of time and store it in the fridge until you’re ready to fire up the slow cooker, or simply whip the entire thing up on the fly.  I cook a huge batch of beans in the slow cooker early on in the week [like this] so I can make this soup [along with a few other favorite recipes] all week long.  It’s a lifesaver!  The great thing about slow cooker soups, especially tortilla soup, is how flexible it is.  I use it to empty out my crisper drawer on a regular basis and love how it can rescue veggies that are about to wind up a forgotten mess in the back of my fridge.  The recipe above is the all-time favorite combination of ingredients and the one my friends and family go ape over!

no crock pot? no problem!

Boil the chicken breasts in the broth, chop and shred once tender, and then return to the pot to add the remainder of your ingredients.  You’ll want to simmer it for a while to cook the onions and peppers to tender perfection or you can saute them on the side and then add them to your pot of yum.  If you have any stove-top conversion questions feel free to ask a question in the comment section below or shoot me an email! xoxo

Long live melty cheese! // Crock-pot Chicken Tortilla Soup

Top with your choice of toppings and dig in!  It tastes great right away and even better the following day!  You can keep the soup in an airtight container in your fridge for up to four days or stash it away in the freezer for a cold, rainy day.  Enjoy!

Crock-pot Chicken Tortilla Soup

so… how was it? I think a need a bigger crock-pot…. there never seems to be enough leftover to freeze because it’s always attacked and obliterated within two days of me making it.  I may have even had a bowl for breakfast the next morning.  Eggs are so last week.

Looking for a few more reasons to break out your [or break down and buy a] slow cooker?

Vegetarian Loaded Baked Potato SoupCrockpot Potato Apple Brie SoupSlow Cooker Crockpot Cranberry SauceCrockpot Vegetarian Madras LentilsSlow Cooker Black Bean SoupSlow Cooker Mexican Loaded Baked Potato Soup
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ten homemade soups to keep you warm this winter

10 soups to keep you warm this winter!
Holy cow it’s cold outside!  Actually, it’s cold inside too!  My AC unit is on the fritz and both the gas and electric heat have decided to take a holiday break and leave us frozen.  I’ve been running around singing that “Brrrr! It’s cold in here!” cheer from Bring it On and dodging the socks P keeps throwing at me for singing.  Three days in and I’m basically living in an igloo.  It’s enough to make me want to marry my heated blanket. Seriously!  That thing is brilliant!  There’s a temperature control dial for each side of the blanket [his and hers, baby!] so I can set mine to hotter than Hades while Paul channels his inner polar bear with just a kiss of heat.  He’s insane.  I have the chickpea is bundled up like a frickin’ marshmallow while I chug buckets of hot apple cider tea.  And soup.  So.  Much.  Soup.
I couldn’t fathom blogging about anything else today, so let’s get our warm on with a cold-weather recipe roundup of soup-er proportions.
I think I just maxed my cheesiness quota for the year with that one.  Good thing it’s almost 2014!  I’ll only have to behave for five more days, which is totally do-able as long as I go into hiding for at least four of them!
 
On to the recipes!

ten homemade soups to keep you warm this winter:

Crock-Pot Chicken Tortilla Soup

Vegetarian Loaded Baked Potato SoupCauliflower Soup with PestoCrockpot Potato Apple Brie Soup
8. Crock Pot Vegetarian Loaded Baked Potato Soup
9. Cheesy Cauliflower Soup with Asparagus Pesto
10. Slow Cooker Potato Apple Brie Soup

I know I only promised 10…
but I’m a rebel
 

Creamy Homemade Tomato Soup with Baked Mozzarella Balls

You pretty much need this recipe.  It’s a warm hug in a bowl!

What’s your all-time favorite soup?