This simple and rustic one pot soup takes about 15 minutes to prepare. Serve it with a loaf of warm crusty bread for the perfect lunch or dinner

Translated to English this classic recipe means “pasta and beans”. You may have also heard this soup referred to as “Pasta Fazool“

Simple ingredients but big flavor in one large pot. Perfect for a chilly night!

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Ingredients for Pasta e Fagioli Soup

Don’t let the lengthy list of ingredients deter you because they are basic and many of them you may already have in the pantry or refrigerator. This hearty soup is a great way to use up leftover vegetables too!

• Olive Oil – any oil will work but this is an Italian recipe so we prefer olive oil
• Pancetta – Pancetta is a salt-cured pork and works well in soups and stews. If you cannot find pancetta you can substitute thick-cut bacon. If you want to make this bean soup vegetarian just omit it altogether
• Vegetables: carrot, yellow onion, garlic
• Herbs: fresh rosemary, dried or fresh basil and oregano, fresh parsley (for garnish)
• Diced Tomatoes and Tomato Sauce
• Chicken Broth – or vegetable broth
• Salt, Pepper, and Sugar
• Dry Pasta – small tube pasta is traditional, such as Ditalini or Tubetti. Conchigliette or small elbow variety will work as well
• Cannellini Beans – you can use any small white beans
• Parmesan Cheese – use Parmigiano Reggiano for the best taste

How to make Pasta Fagioli

• In a large soup pot or Dutch oven heat olive oil until shimmering, over medium heat.
• Add diced pancetta and sauté, stirring until browned and cooked through (about 4 minutes). The pancetta should be browned but not super crispy. Remove the pancetta and let it drain on a paper towel-lined bowl or plate.

• Drain off any excess fat, so that only about 2 Tablespoons remain in the pot, and add carrots and chopped onions. Sauté and stir until onions are softened (3-5 minutes).
• Add minced garlic cloves and cook for 1 more minute. Stir often so that garlic doesn’t burn.

• Stir in diced tomatoes, tomato sauce, chicken broth, rosemary, basil, oregano, salt, pepper and sugar. Stir to combine everything and add 1 cup of water (more can be added later if you want a looser soup).
• Bring the pot to a boil and add the dried pasta. Stir well and then reduce to medium-high heat and cook the pasta until it is al dente. This should take 12-14 minutes, depending on the pasta.
• Add the drained, rinsed cannellini beans, stir to combine, and cook gently for 2 minutes to allow all of the flavors to melt. Taste, and if needed, add more salt and pepper.

• Remove the pan from the heat and stir in 1/4 cup of the shredded parmesan. Stir gently.
• Serve in shallow soup bowls. Sprinkle each bowl with chopped parsley and the remaining parmesan cheese.
• Serve with warm crusty bread for dunking in this hearty soup. Add light and fresh Citrus Salad or Tricolore Salad with Oranges for a complete meal.

Make Ahead and Storage

REFRIGERATOR:

• The soup can be made ahead of time and gently reheated. However, we recommend waiting to add the parmesan until right before serving, as well as the garnish
• Be sure to cool the soup completely before placing it in an airtight container for up to 3 days

FREEZER:

• Soup can be frozen for up to 3 months in freezer safe containers. Because this is a big batch soup consider freezing it in individual portions for smaller servings. Great for lunch!
• Note: Pasta will continue to absorb the liquid as it cools, and can become less firm. To avoid this you can prepare the soup up until the step where you add the pasta. Freeze up until that step, then thaw, and proceed as directed to finish.

Variation and Additional Ideas

• Use dried Italian seasoning mix in place of the fresh and dried herbs
• Instead of store-bought tomato sauce substitute our Homemade Marinara Sauce
• Substitute thick-cut bacon for the pancetta. Pancetta is often sold in 4-ounce precut and packaged containers in the deli and meat section at the market which makes it super convenient to use.
• Want more protein? Add Shredded Chicken, precooked lean ground beef, or Italian sausage to the prepared soup.
• If you love spice add 1 teaspoon of red pepper flakes
• Cook your own dried beans ahead of time
• Add a Parmesan rind to the soup when you add the pasta for added flavor

Vegetarian and Vegan Pasta e Fagioli

• Vegetarian: Skip the pancetta altogether and substitute vegetable broth for the chicken broth
• Vegan: Leave out the parmesan or use a vegan parmesan

Other One Pan Meals and Soups to try

• Chicken Paprikash
• Chicken Tortilla Soup
• Greek Lemon Chicken Soup
• White Bean Soup with Kale

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Pasta e Fagioli Soup

Pasta e Fagioli is a hearty Italian soup with tiny pasta, creamy beans, and tender vegetables. Easy to make for lunch or dinner.

Course Main Course, Soup

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Calories 256kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Ingredients

• 1 Tablespoon Olive Oil
• 4 ounces pancetta diced (or bacon)
• 1 cup yellow onion, small dice
• 1 cup carrot, small dice
• 4 cloves garlic, minced
• 14 ounces diced tomatoes, (1 can)
• 14 ounces tomato sauce (1 can)
• 32 ounces chicken broth or stock
• 8 ounces water
• 2 teaspoon kosher salt or sea salt
• 1 teaspoon black pepper, freshly ground
• 1 Tablespoon fresh rosemary, finely minced (or 1 tsp dried)
• 1 teaspoon dried basil (or 1 TBSP fresh, finely chopped)
• 1 teaspoon dried oregano (or 1 TBSP fresh, finely chopped)
• 1 teaspoon sugar
• 1 cup pasta, dry, small tube such as Ditalini, tubetti, Conchigliette, or small elbow
• 30 ounces cannellini beans or small white beans, (2 cans) drained and lightly rinsed
• ½ cup Parmesan Cheese, freshly shredded, divided
• ¼ cup flat leaf parsley, roughly chopped for garnish

Instructions

• In a large pot or Dutch oven, heat olive oil until shimmering. Add diced pancetta and saute, stirring occasionally until browned and cooked through (about 4 minutes).

  Remove pancetta with a slotted spoon and let it drain on paper-towel lined bowl or plate.
• Drain off excess fat, if needed, so that only about 2 Tablespoons remain.

  Add carrots and onions and saute, stirring occasionally, until softened, about 3-5 minutes. Add garlic and cook for 1 minute, stirring continuously to ensure it doesn't burn.
• Stir in diced tomatoes, tomato sauce, chicken broth, water, rosemary, basil, oregano, salt, pepper, and sugar.
• Bring to a boil and add the dried pasta. Stir well and reduce heat to a medium simmer.

  Cook for about 12 minutes or until the pasta is cooked.
• Add the drained beans, stir, and cook for 2-3 minutes over medium heat to allow all of the flavors to meld. Check seasonings and add additional salt and pepper if needed.
• Remove the soup from the heat. Stir in 1/4 cup of the shredded parmesan.
• Serve in shallow bowls, sprinkled with chopped parsley and the remaining parmesan.

Notes

• Calorie count includes the parmesan garnish
• Need more protein? Add 8 ounces of cooked shredded chicken, turkey, ground beef, or Italian sausage
• Substitute mixed dried Italian herbs for any of the herbs in the recipe
• Thick-cut bacon can be used in place of the pancetta

Vegetarian: omit pancetta and use vegetable broth

Vegan: omit pancetta, use vegetable broth, use vegan parmesan

Nutrition

Calories: 256kcal | Carbohydrates: 35g | Protein: 12g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 1260mg | Potassium: 749mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2542IU | Vitamin C: 11mg | Calcium: 151mg | Iron: 4mg

Top this delicious soup with crunchy homemade tortilla strips, avocado, and shredded cheese for a complete meal!

This one-pot soup pairs perfectly with our Spicy Mango Margaritas, a basket of chips, and a bowl of zesty Pineapple Salsa or Salsa Verde

This post may contain affiliate links. Please see our affiliate disclosure policy for more details.

Ingredients for Tortilla Soup

The ingredient list looks a little long but this easy recipe comes together quickly!

• Bake the Homemade Tortilla Strips (full instructions below) while the soup is simmering and you can have this recipe completely ready in about 30 minutes.

• Time Crunch? If you want to save time you can cook and shred the chicken ahead of time, use any leftover chicken you may have, or buy a roasted rotisserie chicken at the store and shred it. Skip the homemade tortilla strips and break up some tortilla chips to save time.

• Want to learn to make the easiest (and tastiest!) shredded chicken? Pop over to our How to Make Shredded Chicken step-by-step.

Soup Ingredients:

• Olive Oil – coconut oil or canola oil work fine too
• Yellow or sweet Vidalia Onion – red onion can be used instead
• Garlic cloves – be sure to use fresh garlic cloves for the best flavor
• Jalapeno Peppers – optional, but highly recommended, or you could use green chiles instead
• Smoked Paprika – or regular paprika
• Chili Powder – gives the soup a medium heat
• Diced Tomatoes – we use the canned petite dice variety with its juices
• Chipotle Chili packed in Adobo Sauce – you will use one pepper and the sauce
• Chicken Stock or Broth – low-sodium chicken broth is best, or use homemade chicken broth
• Fresh Oregano Sprigs – a pinch of dried oregano can be substituted
• Chicken Breasts – boneless and skinless, or use boneless skinless chicken thighs if you prefer dark meat
• Black Beans – we use canned, and you can substitute pinto beans if you prefer
• Fresh Corn – fresh or frozen both work
• Fresh Lime Juice – this squeeze of fresh lime juice gives the soup a bright flavor
• Fresh Cilantro Leaves – if you aren’t a fan omit them but we think it’s one of the best parts!

Tortilla Strips Ingredients:

• Corn tortillas – 6″ or 8″ in diameter (we don’t recommend flour tortillas)
• Olive oil – canola oil or coconut oil can also be used
• Salt – we like sea salt
• If you’re in a time crunch pre-packaged strips of corn tortillas can be used instead

Garnishes and Toppings:

All of the garnishes for this soup are optional but they really make the soup complete and extra delicious!

• Avocado – creamy avocado is a great contrast to all the spicy flavors
• Sharp Cheddar Cheese or Pepper Jack Cheese – shredded
• Sour Cream
• Fresh Cilantro Sprigs
• Lime Wedges
• Jalapeno Slices
• Tortilla Strips – see recipe below for homemade version

How to make easy Chicken Tortilla Soup:

There are a few times when the soup will be simmering which is the ideal time to prepare the homemade tortilla strips and prep the garnishes.

Prep the soup:

• Preheat the oven to 375˚F if making your own homemade crispy tortilla strips
• Cut 1 cup of onion into small dice; set aside
• Mince the garlic cloves and 1 Tablespoon of jalapeno; set aside. Slice the rest of the jalapeno for garnish, if desired
• Mince 1 chipotle chili in adobo sauce and reserve it with 2 Tablespoons of the adobo sauce. (TIP: you can save the remaining chilis and adobo sauce for the next time you need them in an airtight container in the freezer)
• Drain, rinse, and drain again the canned black beans; set aside
• Cut lime in half and squeeze 1 Tablespoon fresh lime juice; set aside. Slice the other half of the lime into wedges and save for garnish if desired
• Roughly chop 1/2 cup of cilantro leaves – reserve some whole leaves for garnish

Cooking the soup:

• Heat the oil in a large soup pot or Dutch oven until it shimmers
• Saute the onion and jalapeno for about 3-4 minutes or until they are translucent (photo #1)
• Add the minced garlic, smoked paprika, and chili powder. Cook for 2 minutes (photo #2)
• Add diced tomatoes with their juices, and chipotle chili with adobo sauce to the pot. Cook additional 2 minutes
• Pour in the chicken broth and add the oregano sprig. Bring to a boil over medium-high heat (photo #3)
• Reduce heat to a medium simmer and add the chicken breasts
• Cook for 10-16 minutes (depending on the size of the chicken breasts)

• Remove the cooked chicken breasts from the soup with a slotted spoon. Remove when you have tender chicken that is easy to shred. Place it on a cutting board, and shred it. Learn more about How to Shred Chicken.
• Simmer the soup for another 10 minutes
• Add the drained black beans, corn, lime juice, and chopped cilantro, and cook for 5 minutes
• Stir in the shredded chicken and any juices (photo #4). Remove the oregano sprig. Warm everything for just a little bit longer to make sure the soup is piping hot
• Taste, and add salt and pepper if needed, and ladle into bowls

How to make crunchy Tortilla Strips

Making the tortilla strips to garnish the soup is very simple and they can be prepped and baked while the soup is simmering.

• Line a sheet pan with foil, parchment paper, or a Silpat baking mat (this makes for super easy cleanup)
• Cut tortillas into strips that are about 1/4-inch wide
• Place in a bowl, drizzle on a little olive oil, toss gently to coat, and sprinkle with the salt.
• If desired, also sprinkle with taco seasoning mix or a dash of chipotle pepper powder.
• Scatter the strips on the prepared baking sheet and bake for 12-15 minutes or until crispy and lightly crunchy. Remove from the tray and set aside to cool.
• Strips can be made ahead and stored in a sealed bag or container for about 3 days. They also make a great addition to any salad.

Assembling the soup

• Prep the various garnishes while the soup is cooking. Be sure to wait to cut the avocado right before using it, or else it will begin to brown
• If serving a crowd it can be fun to put all the toppings in small dishes and then let everyone top their bowl of soup with their favorite toppings
• Ladle the soup into the bowls and top with a little of everything for the best flavor!
• It’s best to garnish the soup right before serving it

Make-ahead and How to Store

The full recipe makes a large pot (enough for 8-10 servings) so if you have leftovers you can save them.

REFRIGERATE: Let the soup cool to room temperature and store in an airtight container for up to 5 days, without garnishes. It tastes even better the next day!

FREEZER: Like most soup recipes this Tortilla soup (with out garnishes) freezes beautifully in a sealed container for up to 3 months. To reheat, thaw slightly, and bring to a quick boil until heated through, or place everything in a slow cooker on low and reheat slowly.

What to serve with Chicken Tortilla Soup

• A fresh green salad with tangy Classic Lemon Vinaigrette
• Citrus packed Tricolore Salad would be perfect for balancing the spiciness of this soup
• End the meal on a sweet note with Baked Churro Donuts or Mexican Wedding Cookies

Hungry for more soups?

We’ve got a great selection of slow cooker, cooktop, and Instant Pot soups in our Soups & Stews category

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Chicken Tortilla Soup

30-minute lightly spicy Tortilla Soup is perfect for any weeknight with chicken, tomatoes, and black beans. Top with crunchy homemade tortilla strips.

Course Main Course, Soup

Cuisine American, Mexican

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 329kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Ingredients

Homemade Tortilla Strips

• 6 Corn Tortillas, cut into strips 6"-8" inch
• 1 Tablespoon oil (more if needed)
• 1 teaspoon salt (to taste)

Chicken Tortilla Soup

• 2 Tablespoons olive oil
• 1 cup yellow or sweet Vidalia onion, small dice
• 4 cloves garlic, minced
• 1 Tablespoon jalapeno pepper, optional, minced (more/less to taste)
• 1 Tablespoon smoked paprika
• 1 Tablespoon chili powder
• 28 ounces small dice tomatoes with juices (2 cans)
• 1 chipotle chili packed in adobo sauce minced with 2 Tablespoon of adobo sauce
• 8 cups chicken stock or broth
• 2 sprigs fresh oregano, (or 1 tsp dried oregano)
• 1.5 pounds chicken breast, boneless and skinless
• 15 ounces black beans, (1 can) drained and rinsed
• 1 cup corn, fresh or frozen
• 1 Tablespoon lime juice, freshly squeezed
• ½ cup fresh cilantro leaves, roughly chopped

Toppings / Garnishes

• 1 avocado sliced or medium dice
• cheddar cheese, shredded
• sour cream
• cilantro leaves
• tortilla strips (homemade recipe above)
• lime wedges (optional)

Instructions

Making Homemade Tortilla Strips

• Preheat the oven to 375° F. Line a sheet pan with foil, parchment paper, or a Silpat mat for easy cleanup.
• Cut tortillas in strips about 1/4-inch wide. Place in a bowl, toss with oil to coat well, and sprinkle with salt.
• Scatter the tortilla strips in on the baking sheet, and bake for 12-15 minutes, or until crispy and crunchy. Remove from tray, set aside and cool. (Makes about 3 cups of strips)

Making Chicken Tortilla Soup

• In a large stockpot or Dutch oven, on medium heat, add olive oil and heat until it begins to shimmer.
• Add onions and (optional) jalapeno. Cook for 3-4 minutes until the vegetables are translucent and glazed-looking. Add garlic, smoked paprika, and chili powder and cook for another 2 minutes.
• Add tomatoes, chipotle chili with adobo sauce to the pot and cook additional 2 minutes
• Add chicken broth and oregano springs and bring to a boil. Add chicken breasts, reduce to a medium simmer.
• Cook chicken breast for 10-16 minutes (depending on size), and remove from the soup pot. Place chicken on a cutting board and shred.
• Simmer the soup another 10-minutes. Add black beans, corn, lime juice, chopped cilantro, and shredded chicken to the pot and cook for additional 5 minutes.
• Taste, and add salt and pepper to taste, and any other additional spices depending on your preferred spice level. Simmer for a few more minutes to let flavors meld. Remove oregano sprigs.
• Ladle soup into bowls, top with garnishes, and tortilla strips. Serve.

Notes

• The heat in jalapeno is in the seeds so if you want to ramp up the heat include the seeds, if not, discard them. 
• In a time crunch? Use store-bought rotisserie chicken and pre-made tortilla strips or just lightly crush some tortilla chips

Nutrition

Calories: 329kcal | Carbohydrates: 39g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 611mg | Potassium: 1057mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1203IU | Vitamin C: 15mg | Calcium: 98mg | Iron: 4mg

This cozy comfort food is big on flavor and perfect for lunch or dinner. The optional pancetta plus lemon zest give this soup an added layer of flavor

A popular Tuscan white bean kale soup, also called “Ribolitta” which often includes Italian sausage for added flavor and protein. However, you can easily make this delicious recipe vegetarian.

A loaf of warm crusty bread served alongside this one pot soup is a must! Sourdough, French bread, our easy no-knead Irish Soda Bread, or 4-ingredient Beer Bread are all great matches

This post may contain affiliate links. Please see our affiliate disclosure policy for more details.

Ingredients for Soup with White Beans and Kale

See the recipe card below for the exact quantities

• Olive Oil – we recommend Extra Virgin Olive Oil, for sautéing the aromatics and fresh vegetables
• Pancetta – substitute thick-cut bacon or prosciutto, or leave it out for a vegetarian version
• Onions and Carrots – we like yellow or white onions
• Garlic – fresh garlic cloves work best and have more flavor than jarred garlic
• Celery Powder and Red Pepper Flakes – or use celery salt – the red pepper flakes are optional but add a great pop of flavor
• Fresh Rosemary – dried can be used but fresh adds more flavor
• Cannellini Beans – we use canned beans, but you could use soaked, cooked, dry beans instead. Other choices include great northern beans, white kidney beans, or navy beans. Any hearty white bean is a great option. (More about cannellini beans below)
• Fresh Kale – Tuscan kale, Lacinato kale, or curly kale are traditional choices, however baby spinach or Swiss chard are good substitutes
• Chicken Broth or Vegetable Broth – select a good quality store brand, make your own broth, or for bigger flavor use bone broth
• Lemon Juice and Lemon Zest – the addition of a little lemon really makes this white bean soup bright

How to make White Bean and Kale Soup Recipe

Building the soup and flavors:

• Dice the pancetta, onion, and carrots – because this is soup your cuts don’t need to be perfect but they should be about the same size for even cooking
• Peel and chop the garlic cloves
• Strip the needles and finely chop the fresh rosemary
• Thoroughly rinse the kale, pat dry, remove the thick stems, and roughly chop into pieces
• Zest the whole lemon and then juice 2 Tablespoons of the lemon, set aside
• Heat olive oil in a large pot over medium heat. (A large Dutch oven works great for this recipe, such as the Le Creuset pan pictured above)
• Add the diced pancetta to the hot oil and sauté until lightly crispy. Remove from the pan with a slotted spoon and set aside
• Add onions and carrots into the oil and sauté for 6-7 minutes until slightly softened but not browned
• Stir in the garlic, celery powder, rosemary, and red pepper flakes, and cook for about 2 minutes. Stir continuously to prevent the garlic from scorching or burning
• Add the broth and the beans (do not drain the beans), stir well to combine, and bring to a low boil
• Reduce heat and simmer for 15 minutes

Finishing the Soup:

• Using an immersion blender, blend on low speed for about 30 seconds which will help thicken the soup
• If you don’t own an immersion blender use a masher to help smash some of the beans and carrots, or remove 2 cups of the soup and blend in a stand blender, then add it back into the soup
• Simmer the soup for an additional 5 minutes to further thicken it
• Stir in the lemon juice, lemon zest, and the chopped kale pieces
• Cook for another 5 minutes, over medium-low heat, stirring occasionally, or until the kale has softened

• Turn off the heat and add in the cooked pancetta
• Taste the soup and then add salt and pepper to taste
• Serve with warm crusty bread

What are Cannellini beans?

Cannellini beans are a popular white bean from Southern Italy that are larger than regular white beans and oval in shape. They have an amazing creamy texture and a slightly nutty flavor. In this recipe, we lightly blend the beans at the end so the soup is very creamy, yet dairy-free.

Cannellini beans can also be labeled white kidney beans. If you cannot find them then substitute with any hearty white beans. For example, Great Northern beans also work well in this soup.

Leftovers and Storing White Bean with Kale Soup

White Bean Soup is perfect for meal prep and also makes great leftovers!

Refrigerate: Sealed in an airtight container, in the refrigerator, the soup will keep for about 4 days. Since there is no heavy cream this soup is easy to gently reheat on the stovetop or in a microwave.

Freezer: This soup freezes beautifully for about 3 months. You can freeze the soup, once it’s cooled to room temperature, in individual-size portions, which is perfect for lunches, or in bigger batches for a dinner-size serving. Allow soup to thaw overnight in the refrigerator before gently reheating for best results.

Tips for flavorful creamy bean soup

• Creamy White Bean Soup:
• To make a creamier soup use an immersion blender, also called a stick blender, for a quick 30 seconds. Blending adds some smoothness but also leaves plenty of texture.
• Be sure to blend before adding the kale. If you don’t own an immersion blender we recommend mashing with a heavy-duty potato masher or blending in a standard blender. Blended soup freezes well too.

Variations

• Make it Vegetarian – use vegetable stock and omit the pancetta
• Fresh Herbs – rosemary is the perfect match for cannellini beans, but you could also substitute fresh thyme, oregano, or sage. Sprinkling fresh parsley on top of a bowl of soup adds great color
• Kale and Kale Substitutes – any sturdy leafy green will work for this soup. Try chard, escarole, or spinach for variety. Both Lacanito (aka Tuscan or dino kale) and the curly kale variety are perfect for this soup. Remember to trim thick stem ends and slice into pieces that are about 1-inch in size
• Add more Fresh Veggies – fresh celery would be a great addition
• Add Italian Sausage – for a more traditional Ribolitta add pieces of sausage in place of the pancetta
• Top the soup with a drizzle of olive oil or with Gremolata for even more lemon and garlic flavor
• Parmesan Cheese – sprinkle fresh parmesan on top
• If making your own beans allow time to soak and cook them beforehand

More delicious soups to try

• Bright and healthy Greek Lemon Soup in the Instant Pot or stovetop
• Warm and flavorful Roasted Tomato Soup is dairy and gluten-free
• 100-calorie Butternut Squash Soup is easy and creamy
• Classic French Onion Soup is a “soup season” favorite
• Pasta e Fagioli is a classic Italian soup that also uses white beans

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White Bean and Kale Soup

White Bean and Kale Soup is creamy but dairy-free. A warm and hearty one-pot soup that takes less than an hour to make but has a big flavor!

Course Dinner, Soup

Cuisine American, Italian, Mediterranean

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 282kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Ingredients

• 1 Tablespoon olive oil
• 4 ounces pancetta, diced
• 2 cups onion, white or yellow, large dice
• 1 cup carrot, large dice
• 6 cloves garlic, roughly chopped
• 1 Tablespoons celery powder
• 1 sprig rosemary, finely minced
• 1 teaspoon red pepper flakes (option)
• 2 15-ounce cans navy or Cannellini beans (do not drain)
• 2 Tablespoons lemon juice + zest of one lemon
• 3 cups kale, roughly chopped
• 4 cups vegetable or chicken broth
• salt and pepper, to taste

Instructions

• In a large heavy soup pot, heat olive oil over medium heat. Add pancetta and sauté until lightly crispy. Remove pancetta with a slotted spoon and set aside.
• Add the onions and carrots to the remaining hot oil and sauté for about 6-7 minutes or until slightly softened but not browned.
• Add the chopped garlic, celery powder, chili flakes (optional), and minced rosemary to the pan and briefly sauté, for about 2 minutes, stirring continuously to prevent garlic from burning.
• Add the broth and beans, stir to combine, and bring to a low boil. Reduce heat to a simmer and cook for about 15 minutes.

  With an immersion blender, blend on low for about 30 seconds to help thicken. If you don't have an immersion blender then use a masher to help smash some of the beans and carrots. Cook for another 5 minutes.
• Add the lemon juice, lemon zest, and chopped kale into the pan and cook for about 5 minutes or until kale has softened. Add crispy pancetta back to pan.

  Taste for flavor and add salt and pepper to taste. Serve warm.

Notes

• Do not drain the beans before using
• Kale substitutions: Spinach, chard or escarole
• Freezing: This soup, like most broth based soups, freezes beautifully for about 3 months. You can freeze the soup, once it’s cooled, in individual size servings, which is perfect for lunches, or in bigger batches for a dinner size serving. 
• Refrigerate: This soup will keep for about 4 days, sealed, in the refrigerator. Since there is no cream in this soup it’s easy to gently reheat it on the stove.

Nutrition

Calories: 282kcal | Carbohydrates: 35g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 1897mg | Potassium: 941mg | Fiber: 7g | Sugar: 4g | Vitamin A: 5563IU | Vitamin C: 42mg | Calcium: 149mg | Iron: 4mg

Chili Verde is a blend of savory delicious flavors with a spicy finish and is cooked until it’s melt in your mouth tender. This Mexican cuisine is excellent when served by itself or with beans, rice and fresh tortillas.

What is Chili Verde?

You may ask, what is Chili Verde made of? Chili Verde is a Mexican stew made with tender pieces of pork and a spicy tomatillo sauce. The Spanish meaning of Verde is “green”. Our Chili Verde stew is made with a two step process that combines slow cooked pork with a homemade roasted tomatillo “green” sauce. This simple Chili Verde sauce is so delicious!

Here is the ingredient lists for both steps:

Fresh Ingredients for Step 1 – the Tomatillo Sauce

• Fresh Tomatillos
• Garlic cloves
• Anaheim chilis or Poblano chiles
• Jalapeno peppers
• One bunch of cilantro leaves

Ingredients for Step 2 – the Pork

• Pork shoulder or pork butt, trimmed of fat
• Olive oil
• Salt
• Black Pepper
• Yellow onion
• Garlic cloves
• Chicken stock
• Fresh oregano
• Ground Cumin
• Ground clove

How to make Chili Verde from scratch

We have several steps to make our pork Chili Verde recipe.

First step: Make the tomatillo sauce. This can be made ahead of time. We like to make it the day before.

Second step: Brown pork chunks in batches, next sautéing the onions, garlic and adding in all other ingredients. Lastly, add broth and the prepared Tomatillo sauce to the pan with the pork mixture. Mix together and add spices to taste.

Cook for 3 to 4 hours until fork tender.

Instructions for homemade Tomatillo Sauce

• Remove the papery husks from tomatillos and rinse well. Cut tomatillos in half and place a single layer cut side down on a baking sheet lined with foil.
• Broil tomatillos and unpeeled garlic cloves in the oven on high for 5-7 minutes, until the tomatillos are lightly blackened and the skin is charred. Remove from the oven. Let rest until cool enough to handle. Reserve all the juices.
• Meanwhile, line another baking sheet with foil. After removing tomatillos from the oven, broil whole Anaheim chilis in the oven, (or over a gas flame), turning at least once until blackened on both sides and skin appears to lift. This will take about 3-5 minutes per side. Let cool slightly but while still warm remove the skin, seeds, and stems.
• Halve the jalapenos, remove seeds and ribs, and roughly chop. Clean, dry and remove stems from cilantro. Set aside.
• Remove skin from roasted garlic and add to a blender or food processor. Place roasted tomatillos with skin and accumulated juices into the blender. Add the green chiles, fresh peppers and cilantro and blend well.
• This original recipe for green chili sauce can be made ahead of time and refrigerated for several days or you can set aside while you are preparing the pork.

Method for making Chili Verde Recipe

• Season cubed pork with salt and pepper.
• In a 6-quart large pot or cast iron large Dutch oven heat olive oil over medium heat and sear pork cubes on all sides. Work in batches and do not crowd to allow browning on all sides (rather than steaming). Use tongs to remove the browned pork cubes from the pan and set them aside in a bowl.
• Pour off the excess fat and leave about 1 tablespoon in the pan. In the same pan sauté the onions over medium heat, stirring occasionally, until onions are limp and translucent, about 5 minutes. Then add garlic and sauté for an additional 1 minute.
• Add the pork and any remaining juices from the bowl, next add reserved tomatillo sauce and enough chicken broth to fully cover the meat mixture. Add oregano, cumin, and a pinch of cloves. Stir well to combine. Add salt and pepper to taste.
• Bring to a boil, and reduce heat to a simmer. Simmer for 3-4 hours uncovered until the pork is tender enough to easily cut with a fork. The longer cooking time will give you a more tender pork stew.
• During simmering stir occasionally and taste to adjust seasonings. If needed add more salt, pepper, or cumin to taste.
• Serve with Spanish rice, beans and fresh warm flour tortillas or corn tortillas.

How to adjust spice level to taste

• Very hot and spicy – Do not remove the seeds and veins from the jalapenos in the sauce.
• Medium hot and spice – Leave the seeds and veins in just one of the two jalapenos in the sauce.
• Medium mild spice – Leave the seed and veins in just one half of one jalapeno in the sauce.
• Extra mild – Remove all of the seeds and veins from the jalapenos in the sauce.

With a spoon remove seeds and veins.

Enjoy these great recipes on our site

• Homemade Spanish Rice
• Mini Taco Salad Cups
• Chile Colorado Recipe
• Carne Asada Recipe
• Authentic Carnitas Recipe

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Chili Verde Recipe

This Authentic Chili Verde Recipe is made with slow cooked pork in a homemade spicy tomatillo sauce. Chili Verde is a blend of savory flavors with a spicy finish and is cooked until it is melt in your mouth tender.

Course Main Course

Cuisine Mexican

Prep Time 40 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 40 minutes minutes

Servings 10

Calories 309kcal

Author Jayne Harter

Ingredients

Ingredients for Sauce

• 1 ½ pounds tomatillos
• 6 whole garlic cloves, skin left on
• 3 whole Anaheim chilis
• 2 whole jalapenos, seeded, ribs removed
• 1 bunch cilantro leaves, cleaned, stems removed

Ingredients for Pork

• 4 pounds pork shoulder or pork butt, trimmed of fat cut into 2 inch cubes
• salt
• pepper
• 2 tbsp olive oil
• 2 whole yellow onions, diced small
• 3 cloves minced garlic
• 2½ cups chicken stock
• 2 tbsp fresh oregano
• 1 tbsp ground cumin
• 1 pinch ground clove

Instructions

Instructions for Chili Verde Sauce:

• Remove the papery husks from tomatillos and rinse well. Cut tomatillos in half and place cut side down on a baking sheet lined with foil.
• Broil tomatillos and unpeeled garlic cloves in the oven on high for 5-7 minutes, until the tomatillos are lightly blackened and the skin is charred. Remove from the oven. Let rest until cool enough to handle. Reserve the juices.
• Meanwhile, line another baking sheet with foil. When tomatillos are done broil whole Anaheim chilis in the oven, (or over a gas flame), turning at least once until blackened on both sides and skin appears to lift. About 3-5 minutes per side. Let cool slightly but while still warm remove skin, seeds, and stems.
• Halve the jalapenos, remove seeds and ribs, and roughly chop. Clean, dry and remove stems from cilantro.
• Place roasted tomatillos and accumulated juices into the blender. Remove skin from roasted garlic and add to the blender.

  Add the cilantro, Anaheim chiles, and jalapenos and blend well until you have a smooth sauce.
• The sauce can be made ahead of time and refrigerated for several days or you can set aside while you are preparing the pork.

Method for making Chili Verde:

• Season pork cubes with salt and pepper.

  In a 6-quart cast iron dutch oven heat olive oil over medium heat and sear pork cubes on all sides. Work in batches and do not crowd to allow browning on all sides (rather than steaming). Use tongs to remove cubes from the pan and set them aside in a bowl.
• Pour off the excess fat and leave about 1 tablespoon in the pan. Add the onions and saute over medium heat, stirring occasionally, until onions are limp and translucent, about 5 minutes. Add garlic and sauté for an additional 1 minute.
• Add the pork and any juices from the bowl, then add tomatillo sauce and enough chicken broth to fully cover the meat mixture. Add oregano, cumin, and a pinch of cloves. Stir well to combine. Add salt and pepper to taste.
• Bring to a boil, and reduce heat to a simmer. Simmer for 3-4 hours uncovered or until the pork is tender enough to easily cut with a fork.
• During simmering stir occasionally and taste to adjust seasonings. If needed add more salt, pepper, or cumin to taste.
• Serve with Spanish rice, beans and fresh tortillas.

SLOW COOKER METHOD:

• Add seared pork and sauce, along with broth and spices to a slow cooker. Cook on high for 4 hours or low for 6-7 hours.

Notes

• The sauce can be made ahead of time and refrigerated for several days or frozen for up to 3-months
• Completed recipe can be stored in airtight containers and frozen for up to 3 months or refrigerated for up to 4 days
• Want to adjust the spice level?
• Very hot and spicy
  • Do not remove the seeds and veins from the jalapenos in the sauce.
• Medium hot and spicy
  • Leave the seeds and veins in just one of the two jalapenos in the sauce.
  •  
• Medium mild spice
  • Leave the seed and veins in just one-half of one jalapeno in the sauce.
• Extra mild
  • Remove all of the seeds and veins from the jalapenos in the sauce.

Nutrition

Calories: 309kcal | Carbohydrates: 8g | Protein: 44g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 189mg | Potassium: 981mg | Fiber: 2g | Sugar: 4g | Vitamin A: 171IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 4mg

Every country has its version of soul-soothing chicken noodle soup. We fell hard for this traditional Greek lemon chicken soup version at a local Greek restaurant in Athens on a food and wine excursion a few years ago.

Maybe it was the breathtaking views of the Acropolis that made us swoon, but I think this classic Greek soup had something to do with it!

This 30 minute comforting soup contains simple ingredients. Make it in the Instant Pot or in a soup pot or Dutch oven on the stovetop. We’ve included instructions for both. Either way, this steaming hot soup will warm your soul.

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Ingredients for Greek Lemon Soup

• Olive Oil – we use extra virgin olive oil
• Yellow Onion – white onion can be substituted
• Garlic – 6 fresh garlic cloves
• Chicken Breasts – you will need boneless skinless uncooked chicken breasts, or substitute boneless skinless chicken thighs
• Lemon – the star ingredient so use fresh lemon juice and lemon zest
• Israeli Couscous – the large pearl size. We like the multi-colored variety. Orzo pasta can be used instead
• Fresh Rosemary – dried rosemary can be used in a pinch
• Chicken Broth or Chicken Stock – this is the only liquid
• Red Pepper Flakes – this gives the soup added flavor but doesn’t make it spicy
• Feta – choose a good quality Greek-style Feta, crumbled for garnish
• Chives – fresh chives on top add color and flavor. Or use fresh dill
• Salt and black pepper

How to make Greek Lemon Chicken Soup:

Cooking in the Instant Pot:

• Prep all ingredients ahead of time – Chop onions, garlic, chicken, rosemary, and chives. Zest and then juice the lemon into a small bowl.
• Set Instant Pot to the sauté setting, add olive oil, and heat until oil is shimmering
• Add onion and sauté for 2-3 minutes, until soft, add garlic and sauté for another minute
• Add chicken pieces and lemon zest. Cook until chicken is lightly cooked on all sides but not browned
• Add couscous, chicken broth, rosemary, salt, pepper, and red pepper flakes to the pot and stir to combine

• Turn off the Sauté mode. Place the lid on the pot and make sure the steam release knob is set to the sealing position
• Press the Pressure Cook or Manual Button then the +/- button to select 3 minutes
• When the cooking time is complete, do a controlled quick-release of the pressure. To do this, release the steam in short bursts, then longer bursts to make sure none of the hot liquid spews out of the steam vent.
• Then, fully open the vent, and let the rest of the steam and pressure release completely. Once the pin drops on the lid carefully remove the lid.

Cooking on the stovetop:

• To make soup on the stovetop heat a large pot over medium heat, add the oil, and heat until shimmering.
• Sauté the onions for 2 -3 minutes, then add garlic and cook for 1 minute.
• Add the chicken and sauté until lightly cooked, but not browned.
• Combine chicken broth, lemon zest, rosemary, salt, pepper, and red pepper flakes in the pot, stirring well to combine
• Raise the heat to high, and bring to a boil. Once boiling, reduce the heat to medium, cover, then simmer for 5 minutes
• Uncover, add couscous to the hot broth, and simmer for 5 more minutes

Finishing the Soup – both Instant Pot and Stovetop:

• Once the soup is done cooking remove the chicken pieces with a slotted spoon, place in a medium bowl, and shred it
• Add shredded chicken back into the soup, including any juices
• Stir in the lemon juice, and taste to see if the soup has the right amount of lemon for your taste, if not squeeze in a little more. Also, check to see if the soup needs more salt and pepper
• Serve individually in soup bowls, or family style in a large bowl, and top with the crumbled feta cheese and chopped chives.

Common substitutions:

The ingredients we used are fairly traditional but there are a lot of variations because this hearty soup is versatile. Here are some substitutions to try:

• Orzo pasta is an easy substitution for Israeli couscous
• Quick-cooking Fideo noodles will work in place of the couscous because they cook in about 5 minutes
• If you are trying to keep the soup more lean skip the feta cheese garnish
• Sprinkle with more lemon zest, or top with lemon peels, as a garnish to really amp up the lemon flavor
• Substitute oregano, which is common in Greek recipes, or dill for the rosemary, and add a bay leaf while cooking
• Want more vegetables? Add some diced celery and carrots along with the sautéed onion which is more like a traditional chicken noodle soup

What is Greek Lemon Chicken Soup and Avgolemono?

The Greeks have two versions of this soup – with or without egg yolks. Avgolemono sauce is a traditional Greek sauce with lemons, eggs, and warm broth and it’s used in many dishes, including adding it to their lemon soup to create an Avgolemono soup recipe, which is a more velvety soup.

We prefer the lighter version which doesn’t include the eggs, and the Avgolemono recipe, but still has a warm bright lemon flavor.

Tips and storage for easy Lemon Chicken Soup:

• Use large pearl or Israeli couscous, not regular couscous, which is too small. We like to use the multi-colored couscous for a fun pop of color!
• Make Ahead – Prepare and let soup cool but do not add the feta. Rewarm and garnish before serving
• REFRIGERATE – let cool and place in an airtight container for up to 3 days. Gently reheat and add the feta and garnish.
• FREEZER – place soup (before adding the feta) in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and gently reheat. Add the feta and garnish.
• If thawed soup is too thick add enough water or more stock before reheating

What to serve with this Greek Lemon Chicken Soup recipe:

• A nice crisp salad is perfect for a complete meal. If you just can’t get enough lemon try a simple salad of arugula tossed with our Classic Lemon Vinaigrette Dressing.
• If you want something more filling try our Arugula Beet Salad with Goat Cheese, or make a traditional Greek salad and garlic bread.
• A nice loaf of fresh bread is perfect with this soup. We like it with our easy 4-ingredient Beer Bread, no-yeast Irish Soda Bread, or easy Baking Powder Biscuits.

Looking for an Instant Pot?

We have tried a few versions and our favorite is the Instant Pot DUO Plus 8 quart 9-in-1 Multi Use (available on Amazon) because it does so many different things! If the 8-quart seems too big for you then consider the same model in a 6-quart size.

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Greek Lemon Chicken Soup

Greek Lemon Chicken Soup is a bright soup, with pearl Couscous added, that will warm your soul. Easy and quick in the instant pot or on the stovetop.

Course Dinner, lunch, Soup

Cuisine American, Greek

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 224kcal

Author Cyndy Ufkes – The Art of Food and Wine

Equipment

• 1 Instant Pot or Soup Pot

Ingredients

• 2 Tablespoons olive oil
• 1 cup yellow onion, diced
• 6 cloves garlic chopped
• 2 boneless skinless chicken breasts, cut into large pieces
• 1 large lemon, zested and juiced
• ¾ cup Israeli couscous (large, pearl type), uncooked
• 1 Tablespoon fresh rosemary, roughly chopped (or 1 tsp dried)
• 6 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes
• ½ cup feta, crumbled for garnish
• 2 teaspoons chives, chopped for garnish

Instructions

Prep and Sauté Instructions for Instant Pot and Stovetop method:

• Measure and prep all ingredients before starting to cook: Chop onions, garlic, chicken, rosemary, and chives. Zest and juice the lemon.
• Heat an instant pot to the Sauté setting, or a large stockpot on the stove over medium heat, and add olive oil. Once hot add onions and saute for about 2-3 minutes or until softened. Add garlic and saute another 1 minute.
• Add chicken breast pieces and lemon zest and sauté until chicken is lightly cooked, about 2-3 minutes.
• Add Israeli couscous, rosemary, chicken broth, salt, pepper, and red pepper flakes and stir to combine.

Instant Pot Instructions:

• Turn off the Sauté mode. Place the lid on the pot and make sure the steam release knob is set to the sealing position.
• Press the Pressure Cook or Manual button then the +/- button to select 3 minutes.
• When the cooking time is complete, do a controlled quick release of the pressure.

  To do this, release the steam in short bursts, then longer bursts to make sure none of the sauce spits out of the steam vent. Then, fully open the vent, and let the rest of the steam and pressure release completely.
• Once the pin on the pot lid drops open the lid carefully.

Stovetop Instructions:

• After sautéeing and adding the broth, raise the heat to high, bring to a boil. Once boiling, reduce the heat to medium, cover then simmer for 5 minutes
• Uncover, add couscous, and simmer for 5 more minutes

Finishing the Soup – both Instant Pot and Stovetop

• Remove the chicken pieces, place in a bowl, and shred with 2 forks. Return the chicken and its juices to the pot, add the lemon juice and stir to combine. Taste and add more salt and pepper if needed.
• Serve in soup bowls and top with crumbled feta and chopped chives. Add a little more lemon zest if desired.

Notes

• Make Ahead – Prepare and let soup cool but do not add the feta.
• REFRIGERATE – let cool and place in an airtight container for up to 3 days. Gently reheat and add the feta and garnish.
• FREEZER – place soup (before adding the feta) in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and gently reheat. Add the feta and garnish.

Nutrition

Calories: 224kcal | Carbohydrates: 24g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 1414mg | Potassium: 446mg | Fiber: 2g | Sugar: 2g | Vitamin A: 145IU | Vitamin C: 29mg | Calcium: 41mg | Iron: 1mg

Growing up in the midwest we ate French Onion Soup a lot. It always reminds me of a night out at a steak house. I absolutely love it and we make it year round. This recipe is made in the classic style.

What makes it French Onion Soup?

The soup originated in France in the 18th century. A few key things are necessary for it to be different than regular onion soup.

• Caramelized Onions
• Beef Broth
• White Wine
• Bay Leaves
• Large crouton on top of the soup
• Served “au gratin” with melted cheese on top of the crouton

Key ingredient to make the best soup:

• Onions – white or yellow. The flavor in the soup comes from slowly caramelizing the onions so pick fresh firm onions
• High quality beef broth
• Bay Leaves
• Sourdough or French Baguette
• Best quality cheese – Swiss or Gruyere (or a bit of both!)
• Dry white wine – Viognier recommended but Sauvignon Blanc, Pinot Gris or Chardonnay will work well too.
• A good quality dry red wine or Sherry

How to make classic French Onion Soup from scratch

This classic soup is actually very easy to make, so don’t let the long cooking time scare you because much of it is hands off.

• Slice onions into rounds about 1/8″ thick and saute in a heavy pot
• Cook until caramelized and medium brown in color, about 90 minutes

• The onions should be super soft with lots of caramelization on the bottom of the pan. That is where the flavor comes from in the end.

• Add the seasonings: Salt, pepper, and paprika, and cook for 1 minute
• Combine flour and about 2 cups of the broth to make a thickener for the soup and stir into the onions. Cook for about 3 minutes.

• Add remaining broth, white wine, red wine (or Sherry) and the bay leaves. Mix well and simmer on low heat for 2 – 2 1/2 hours. Mixture will become thick and flavorful. Taste and adjust for more seasonings if desired.

Making the Croutons:

• Turn the broiler to low and make sure your oven rack is in the middle position
• Slice the bread on the diagonal
• Brush with olive oil – add a sprinkle of Parmesan cheese if you really want it cheesy! ( I do!)
• Broil briefly – about 1 minute – you want the bread to be firm, but not hard, so that it floats on top of the soup

Finishing the soup:

• Ladle the hot soup into ovenproof bowls, filling about 2/3rd full. Traditionally this soup is served in a sturdy bowl with handles or a crock type bowl
• Place on a baking sheet
• Rest a toasted crouton on top of the soup
• Cover with the cheese. Make sure to cover the entire top of the bowl
• Broil for 4-5 minutes, depending on how dark you like your cheese. Keep a close eye on it.
• Let rest for about 5 minutes before serving

Freezing extra soup

The broth of the soup, without the crouton and cheese, freezes well. I always make extra and freeze it in 2 serving size containers. Let it thaw in the refrigerator before rewarming on the stovetop and then add your toppings.

Suggested Wine Pairings:

A more viscous wine goes well with brothy French Onion Soup. Don’t choose anything too light-bodied. We make our soup with a Viognier and then, of course, drink the rest with the soup! We recommend an acidic and medium-bodied red or white wine for our pairing.

Here are some excellent matches:

• Pine Ridge Chenin Blanc Viognier, California $12.00
• Elk Cove Oregon Pinot Gris, Willamette Valley $15.00
• Henry Fessy Gamay Beaujolais, Burgundy France $17.00
• 2008 Adelaidia Pavanne White Rhone Blend, Paso Robles $25.00
• Domaine Weinbach Pinot Gris Alsace, Cuvee Ste. Catherine, Alsace, France $45

Pair this soup with a salad for a complete meal:

• Tricolore Salad with Oranges
• Strawberry Spinach Salad
• Brussel Sprout Pomegranate Salad
• Arugula Beet Avocado Salad

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Classic French Onion Soup Recipe

French Onion Soup is a classic soup with flavorful caramelized onions, a toasty baguette, and warm gooey cheese on top.

Course Dinner, lunch, Soup

Cuisine American, French

Prep Time 30 minutes minutes

Cook Time 4 hours hours 30 minutes minutes

Total Time 5 hours hours

Servings 8 servings

Calories 696kcal

Author Cyndy Ufkes ~ The Art of Food and WIne

Ingredients

Soup Instructions:

• ⅓ cup butter
• ¼ cup extra virgin olive oil
• 6 lbs white onions
• 2 teaspoon salt, divided
• 96 oz beef broth, (12 cups)
• ⅔ cup flour
• 2 teaspoon black pepper
• 2 Tablespoon mild paprika
• 1 cup white wine
• ¼ cup Sherry (or dry red wine)
• 2 bay leaves

For Baguette Crouton

• 8 slices French or sourdough baguette
• ⅛ cup Olive Oil
• 2 Tbsp Parmesan cheese, shredded, optional

Topping for Soup

• 12 oz Swiss or Gruyere cheese, shredded or thinly sliced

Instructions

Preparing the Soup Broth

• Peel and slice the onions in rounds about 1/8" thick.
• In a large heavy-bottom stockpot or Dutch oven, add the olive oil and melt the butter over medium heat.
• Add the onions, separating the rings a little bit as you add them to the pot. Sprinkle in 1/2 teaspoon salt.

  Turn the heat to low and saute the onions, stirring occasionally, for about 90-minutes to 2 hours. The onions should be super soft and caramelized to a medium colored brown.
• Add remaining 1½ teaspoon salt, pepper, and paprika to the onions and cook for about 1 minute.
• Turn the heat back up to medium. Mix flour and about 2 cups of broth together in a small bowl and stir into the onions. Cook for about 3 minutes, stirring frequently.
• Add remaining broth, wine, and bay leaves. Stir to combine.
• Simmer the soup on low heat for about 2-2½ hours.

Serving Soup Instructions:

• Heat broiler on the low setting.
• Slice the bread about ½" thick, on the diagonal. Brush with olive oil, sprinkle with optional Parmesan, and toast lightly in the broiler or oven. Remove and set aside.
• Ladle the hot soup into oven-proof single-serving bowls, about ⅔ full. Rest the toasted bread slice on top of the soup and then layer with the cheese. Make sure the cheese is covering the entire top of the soup bowl.
• Put bowls on a baking sheet. Broil in the oven for about 4-5 minutes, making sure all the cheese is melted, bubbly, and starting to brown on top.
• Remove from the oven and allow to cool for about 5 minutes.
• Place each bowl on top of a serving plate, as the bowl will be super hot. If desired, serve with extra toasted bread.

Notes

Make-ahead tips:

• Make the soup ahead of time, cool, and store in refrigerator for up to 3 days, without the bread and cheese. Reheat and add crouton and cheese before broiling.
• Freeze any leftover soup mixture (without croutons and cheese) in an airtight container for up to 3 months

Nutrition

Calories: 696kcal | Carbohydrates: 79g | Protein: 30g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 49mg | Sodium: 2365mg | Potassium: 891mg | Fiber: 8g | Sugar: 17g | Vitamin A: 1302IU | Vitamin C: 25mg | Calcium: 594mg | Iron: 5mg

Cioppino Seafood Stew was made famous in San Francisco and has humble origins. This amazing Italian tomato stew is rich and warm. It’s also loaded with fresh seafood. The best garnish is crusty garlic bread!

Cioppino’s Origins

The story that is most widely accepted comes from the mid-1800’s, when an Italian fisherman from Genoa opened the first waterfront seafood restaurant, in what is now the San Francisco Financial District. The term Chiappa in Genoa means “fish market”, and in Genovese, the word cioppin means “fish stew”. Thus, cioppino seafood stew was born in San Francisco.

Cioppino Seafood Stew is a great weekend recipe!

Once you have tried this amazing Cioppino recipe you will understand why it is still so popular today! The recipe has 2 parts but both are relatively simple.

This is a weekend recipe for me because there is a bit of prep and the sauce needs to simmer for about 3 hours. The good news is that the sauce can be doubled and freezes very well. If you double it, then freeze it, then you just need to add sauteed seafood for an amazing weekday meal.

Types of Fish for Cioppino Seafood Stew:

• Clams and Mussels
• Scallops – you can use small or cut larger scallops into pieces
• Prawns – shelled and deveined but leave to tail on
• Crabmeat and optional crab legs
• Firm white fish, such as halibut, swordfish, and seabass, cut into cubes
• If you have a quality seafood market near you ask the fishmonger for fish pieces or trimmings – this will make it truly authentic

How to make Cioppino Seafood Stew:

Step 1 – Make the amazing sauce!

Because the sauce needs to simmer for about 3 hours this will be your first step. Don’t skimp on the simmer time because it’s essential for great flavor. The prep is easy and straightforward for this sauce and can be put together in about 15 minutes, then left to simmer.

Step 2 – Prepare the clams and mussels:

Be sure to clean and scrub the clams and mussels before you start to steam them to remove any sand and grit.

Steam with water, wine, and garlic. It’s important to discard any unopened clams or mussels.

Turn off the heat and leave the steamed shellfish to rest. Do not discard the steamed water because you will be using it later and it’s full of delicious flavor!

Step 3 – Prepare and Sauteeing the fish:

Pat dry the scallops, prawns, and fish pieces, and place them in a shallow bowl. Lightly dust the fish with flour and shake off the excess.

Using a large 6 quart saute pan heat the butter, olive oil, and garlic.

Sauté each fish separately for about 2 minutes each. Remove after sautéeing and place in a bowl (to capture any liquid). If you have a very large pan you can sauté more than one type of fish at a time, but be sure that they are in a single layer. Remove all the fish from saute pan before the next step and set aside.

Step 4 – Finishing the Cioppino:

After the fish is removed from the pan add the white wine to deglaze the pan. Be sure to scrape the bottom of the pan with a flat spatula to loosen all the golden bits. That’s where a lot of the flavor lies so don’t skip this step.

The final step is to combine everything into the pan, including the sauce, sautéed seafood, and any accumulated juices, clams, and mussels with their cooking liquid, and crab meat. Cover and simmer for 5 minutes.

Cioppino is best served with crusty garlic bread

Make Ahead and Storage ideas:

Make Ahead:

• Make sauce, let cool, then refrigerate for up to 5 days, or freeze for up to 3-months without the fish added. When ready to use, reheat the sauce and then continue by preparing the fish
• This sauce is easily doubled 
• Since this recipe is big (enough for 6 servings) the sauce can be made, divided into smaller portions, and stored in the freezer (no fish added) until ready to use for smaller dinners. Adjust the amount of fish needed based on the amount of sauce you’ve reserved.

Storage:

• Store prepared cioppino for up to 1 day in a sealed container in the refrigerator. Freezing with fish added is not recommended

Pairing with wine:

I like to use the same dry white wine that is used in the recipe, such as a crisp Sauvignon Blanc. The stew also goes well with a buttery Chardonnay.

If red wine is preferred, Pinot Noir pairs nicely with this stew.

Looking for a quicker seafood recipe? Take a look at these recipes:

• Our easy Perfect Pan Seared Scallops are a quick dinner ready in 10-minutes!
• Oven Baked Salmon with Mustard Dill Sauce is an easy and elegant dinner
• Steamed Clams with White Wine are ready in less than 30-minutes
• Our Garlic Shrimp with Roasted Tomatoes over linguine is super simple!

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Cioppino Seafood Stew

Cioppino is a rich and savory seafood stew, traditionally served with crusty garlic bread

Course Main Course

Cuisine American, Italian

Prep Time 30 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 4 hours hours

Servings 6 servings

Calories 543kcal

Author Cyndy Ufkes – The Art of Food and Wine

Ingredients

SAUCE:

• ¼ cup olive oil
• ¼ cup butter
• 1 cup yellow onion, medium dice
• ½ cup celery, diced
• ½ cup carrot, chopped
• ½ cup green or red bell pepper, diced, or a combo of both, OPTIONAL
• ½ cup fennel, diced, OPTIONAL
• 1 leek, diced
• 28 oz can crushed tomatoes, do not drain, such as San Marzano
• 1 Tbsp tomato paste
• 2 cups water
• 1 Tbsp salt
• 1 tsp black pepper
• ½ tsp dried oregano
• ½ tsp dried basil
• ½ tsp dried thyme
• 3 bay leaves
• ¼ tsp cayenne pepper

Seafood:

• 8 clams
• 8 mussels
• 1 cup dry white wine, divided, such as Sauvignon Blanc
• 8 large scallops, muscle removed
• 8 large prawns or shrimp
• 1 lb firm fish, cut into 1" chunks, recommended: halibut, swordfish, seabass, salmon, *see note
• 2 large crab legs, optional
• 4 oz crabmeat
• 1-2 Tbsp flour
• ¼ cup butter
• ¼ cup olive oil
• 4 tsp minced garlic, freshly chopped, divided
• 2 Tbsp fresh parsley, roughly chopped

Instructions

Prepare Sauce:

• In a heavy saucepan over medium heat, add olive oil and butter. Once sizzling, add onions and celery and saute for 1 minute until softened but not browned.

  Add carrots, leeks, bell pepper and fennel and continue sauteeing for about 5 minutes, stirring often.
• Add tomatoes, tomato paste, water and all remaining herbs (salt through cayenne). Stir to combine.

  Simmer on low, stirring occasionally for about 3 hours, until thickened and reduced.

Prepare Seafood:

• Once the sauce is almost ready, prepare the seafood.
• Scrub the mussels and clams.

  Place in a large saucepan and add ½ cup of water, ½ cup of white wine, and 1 teaspoon chopped garlic. Steam on medium-high heat, uncovered, for about 5 minutes until the shells open.

  Discard any shells that do not open. Set aside the steamed shells. Do not discard the water.
• Pat dry scallops, prawns/shrimp, fish pieces, and crab legs and place in a shallow bowl. Dust with flour (you may not need entire 2 tablespoons), and shake off excess.
• In a large saute pan (6-quart) over high heat, add olive oil and butter. When sizzling add the remaining 3 teaspoons of garlic and saute for 10-20 seconds, stirring constantly, until aromatic.

  Add each fish separately and sauté for about 2 minutes Remove each fish after sautéeing and set aside in a shallow bowl.

  Add the remaining ½ cup of wine to the pan and cook for 2 minutes, scraping the bottom of the pan to deglaze.
• Add the sauce, sautéed fish, prawns/shrimp, crab legs, clams, mussels, and their cooking liquid, and crab meat to the pan.

  Stir to combine, and cover. Cook over low heat for about 5 minutes until heated through.

  Uncover and pour into serving shallow serving bowls. Distribute clams, mussels, and crab legs on top. Sprinkle with parsley.

  Serve with crusty garlic bread on the side.

Notes

MAKE AHEAD: 

• Make sauce, let cool, then refrigerate for up to 5 days, or freeze for up to 3 months without the fish added. When ready to use, reheat the sauce and then continue by preparing the fish
• This sauce is easily doubled 

TIP: Be sure to use firm fish that will not fall apart when cooking.

Nutrition

Calories: 543kcal | Carbohydrates: 22g | Protein: 29g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1797mg | Potassium: 1043mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3454IU | Vitamin C: 39mg | Calcium: 121mg | Iron: 4mg

When fall comes knocking on the door it’s time to cook up this rich and creamy Pumpkin Soup

It’s at the top of our list and checks off all the boxes for a warm cozy evening at home next to a roaring fire. It’s a quick and easy recipe to put together and will be a big hit with your holiday dinner crowd.

Ready to get started? Just click the “jump to recipe” button just below or keep reading for more tips and ideas. This post may contain affiliate links. Please see our affiliate disclosure for more details. We only recommend products we love and use.

This recipe allows you to adjust the liquids and seasonings to personalize the level of thickness and spiciness for your individual taste. We love to serve this soup along with simple no-knead 4 ingredient Beer Bread.

What gives this soup its kick is the cayenne pepper and fresh ginger. The remainder of the seasonings give this soup a great flavor that will emphasize and bring out the pumpkin. Make sure to use 100% pure pumpkin puree.

Ingredients for making Spicy Pumpkin Soup

• Pumpkin Puree (not pumpkin pie mix)
• Unsalted Butter
• Small Yellow Onion
• Garlic
• Fresh Ginger
• Yellow Curry Powder
• Ground Cumin and Ground Coriander
• Cayenne pepper
• Kosher Salt and Black Pepper
• Cinnamon
• Chicken Broth
• Bay leaves
• Water
• Heavy Whipping Cream

Garnish Options:

• Crème Fraiche
• Roasted Pumpkin Seeds

How to make Spicy Pumpkin Soup from scratch

Here are the easy steps for making a delicious Spicy Pumpkin Soup

First Step:

• Melt the butter in a 6 quart saute pan.
• Sauté the onions over medium heat until softened, about 5 minutes.
• Add the minced garlic and ginger, blend together, and sauté for additional 2 more minutes.

Second Step:

• Add curry powder, ground cumin, ground coriander, cayenne pepper, black pepper, and kosher salt. Blend together and sauté for an additional 2 minutes.

Third Step:

• Add chicken stock, water, bay leaves, and pumpkin puree.
• Mix everything together and bring to a boil.

Fourth Step:

• Remove the bay leaves and blend soup with an immersion blender to puree soup to your desired consistency. (if needed puree in a blender but be careful with the hot liquids)
• Reduce heat to low, then add heavy cream.
• Cover with a lid and simmer on low for 20 minutes. During the simmering time, you can check and adjust seasonings to taste. This is the time to adjust the flavors of the soup.

Final Step:

• Ladle the soup into separate soup bowls.
• Garnish each bowl with a drizzle of crème fraiche and a few roasted pumpkin seeds.

This soup is a great starter for any meal and will make a delicious addition to any Fall holiday or lunch menu.

Are Pumpkins and Pumpkin Soup good for you?

Yes! Pumpkin is rich in antioxidants. Vitamins and minerals make it a very healthy fruit (yes, pumpkin is a fruit!). Pumpkins are low in calories which is always a plus! With its antioxidant value, pumpkins are known to help to boost the immune system.

What thickens pumpkin soup?

Want your soup a little thicker? The ideal thickener for creamy soups is flour or cornstarch. Whisk a Tablespoon of either into the soup, blend well, and then bring to a simmer. Cook for a few minutes and allow the granules to thicken the soup. You’ll need to make sure you are cooking out any flour flavors so additional simmer time may be needed.

What spices go well with Pumpkin?

This is really a question of taste and depends on if you prefer sweet or savory.

For spicy pumpkin soup try the savory option. These are a few of our favorites:

• Ginger
• Cumin
• Coriander
• Curry Powder
• Salt
• White or Black Pepper
• Cayenne Pepper
• Turmeric
• Rosemary or Thyme
• Basil

For desserts or sweeter pumpkin recipes the following spices are some of our favorites:

• Cinnamon
• Nutmeg
• Allspice
• Brown Sugar or Granulated sugar
• Cloves
• Ginger

How long can you store Spicy Pumpkin Soup?

This soup is the perfect make-ahead for the busy holidays.

Refrigerate

• Let soup cool completely to room temperature.
• Store in the refrigerator for 4 to 5 days in an air-tight container.

Freeze

• This soup can be frozen for up to 3 months in an air-tight container.
• When ready to serve let the soup fully thaw and reheat using your favorite method (either on the stove, in the microwave, or in a slow cooker).

Additional recipes, including some make ahead’s for the holidays

Looking for a complete holiday menu that includes make-ahead dishes? We have ideas for you.

• Oven Roasted Turkey Breast
• Honey Glazed Ham
• Cornish Game Hens with Root Vegetables
• Butternut Squash Soup
• Green Bean Almondine
• Garlic Mashed Potatoes
• Cranberry Orange Sauce

Looking for some additional great Autumn recipes?

• Roasted Tomato Soup
• Classic French Onion Soup
• Greek Lemon Chicken Soup
• Chicken Tortilla Soup
• White Bean and Kale Soup
• Butternut Squash Soup

Need a new sauté pan? Here’s the 6 quart saute pan we used for this soup recipe.

Print

Spicy Pumpkin Soup

Spicy Pumpkin Soup with deep rich Autumn flavors will warm you up!

Course lunch, Side Dish, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 195kcal

Author Jayne Harter – The Art of Food and Wine

Equipment

• 6 quart saute pan

Ingredients

• 2 Tablespoon butter, unsalted
• ¾ cup yellow onion small dice
• 3 cloves garlic, minced, (approx. 3 teaspoons)
• 3 teaspoons fresh ginger, peeled, minced
• ½ teaspoons yellow curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ⅛ teaspoon cayenne pepper, adjust amount for desired spice level
• 1 teaspoon kosher salt
• ½ teaspoons black pepper
• 1 pinch cinnamon
• 4 cups chicken stock
• 2 bay leaves
• 29 ounce 100% pumpkin puree (not pumpkin pie filling)
• ¾ cup water
• 3 Tablespoon heavy whipping cream

Garnish – optional

• 3 Tablespoons crème fraîche
• 1 Tablespoon roasted pumpkin seeds

Instructions

• Melt butter in a 6-quart saute pan. When butter is sizzling add onions and saute on medium heat until onions are soft, about 5 minutes.

  Add garlic and ginger and blend together. Saute for another 2 minutes.
• Add curry powder, cumin, coriander, cayenne pepper, black pepper and salt. Blend and saute for additional 2 minutes.
• Add stock, water, bay leaves, and pumpkin puree. Mix well to blend and bring to a boil.

  Reduce the heat to low. Whisk in heavy cream and cover the pan.

  Simmer on low for 20 minutes. During the simmering time, taste and adjust seasonings if needed.
• Remove the bay leaves.

  Garnish with a drizzle of crème fraîche and roasted pumpkin seeds.

Notes

• Be sure to use pure pumpkin puree, not pumpkin pie filling, which is sweetened.
• Can’t find creme fraiche? A swirl of sour cream will work as a substitute.
• Prefer ginger powder? Use just 1 teaspoon in place of the fresh ginger

Nutrition

Calories: 195kcal | Carbohydrates: 21g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 637mg | Potassium: 528mg | Fiber: 5g | Sugar: 8g | Vitamin A: 21621IU | Vitamin C: 8mg | Calcium: 71mg | Iron: 3mg

The best Roasted Tomato Soup always tastes fresh and rich and this one is no exception. This creamy roasted tomato soup is actually dairy-free!

Roasting the tomatoes, onions, and garlic creates a mouthwatering depth of flavor. Adding dried or fresh herbs such as basil, rosemary, or oregano gives it an added flavor that can’t be beat.

We are big fans of tomatoes because they can be used as a colorful add-in, such as in our Garlic Shrimp with Roasted Tomatoes, or Pesto Pasta Salad. But they can also be the star of the show like we’ve featured in our Tomato Galette recipe or the simple Tomato Burrata Salad.

This post may contain affiliate links. Please see our affiliate disclosure for details. We only recommend products to you that we love and use.

Ingredients for creamy Tomato Soup:

One of my favorite things about this recipe is that uses basic ingredients!

• Tomatoes – we use fresh garden tomatoes, such as Roma’s, but any variety of small to medium-sized ripe tomatoes will work. You’ll need 48 ounces (3 pounds) total, canned or fresh. Try a tomato mixture such as cherry tomatoes, plum tomatoes, or grape tomatoes. The best tomatoes are the ones you have on hand!
• Yellow Onion – or substitute white onion
• Fresh Garlic – we roast 2 whole cloves for this recipe but add more if you love garlic
• Salt and Black Pepper
• Olive Oil – helps bring out extra flavor while roasting
• Vegetable Broth – or use chicken stock or chicken broth, especially if adding shredded chicken later
• Dried or Fresh Italian Herbs – or any combo of rosemary, oregano, basil, thyme and marjoram
• OPTIONAL: Coconut Cream for dairy free, otherwise use heavy cream or half & half as a garnish swirl
• OPTIONAL for garnish: Fresh basil leaves, Homemade croutons, or homemade tortilla strips (or store-bought), or to keep it gluten-free use roasted garbanzo beans or a drizzle of fresh Pesto Sauce.

How to make Roasted Tomato Soup:

• Thickly cut tomatoes and onions to roughly the same size.
• Place an oven rack on the second-highest slot in the oven and heat the broiler on low.
• Add tomatoes, onions, and unpeeled garlic cloves to a large rimmed baking sheet pan and drizzle with olive oil, then sprinkle with salt and pepper. Mix gently to coat.
• If using canned tomatoes start by roasting the onions and garlic and then add the tomatoes for the last 5 minutes only. See below for more on canned vs. fresh tomatoes.
• Broil for 15-20 minutes (on the second-highest rack of the oven) until the tomatoes and onions start to have a slight char and are becoming soft. This will help them develop a natural sweetness.
• Remove from oven and peel the garlic. If using fresh herbs chop them lightly.
• In a large pot or Dutch oven add the broth and Italian herbs. Bring to a simmer.
• Add roasted garlic, tomatoes, and onions to the pot. Be sure to scrape the baking sheet and add the oil and charred bits to the soup pot because there is lots of flavor on the baking sheet!
• Bring the pot to a low boil over medium heat, and then let the soup gently simmer for about 20 minutes. The tomatoes will start to foam and fall apart.
• Remove from the heat.
• Blend gently with an immersion blender until completely smooth (see more about immersion blending below).
• If you do not have an immersion blender, ladle soup into a regular blender, in small batches, and blend until you have a smooth and creamy soup. (Use caution and for best results do not fill the blender past the halfway point as hot liquid will rise up and expand when blended).
• Serve in 4 bowls and, if desired, swirl in some coconut cream (or half & half) and then top with any garnishes.
• If you would like a super creamy soup add a little bit of coconut milk or a splash of cream. Want it a little spicier? Add a dash of red pepper flakes.

Tomatoes: Fresh or Canned?

Fresh ripe tomatoes make this soup extra special, but if it’s not tomato season just substitute high-quality canned whole tomatoes from the grocery store. We love the flavor of canned whole San Marzano tomatoes because they have the best flavor.

If using canned tomatoes start by roasting the onions and garlic and then add the tomatoes for the last 5 minutes only.

Why roast tomatoes for soup?

This easy soup has a beautifully deep, concentrated flavor because the onions, tomatoes, and garlic are roasted in the oven until lightly caramelized. When you caramelize vegetables they take on a rich flavor, and the roasting removes some of the sharp acidity of the tomatoes.

• Cut tomato pieces and onion pieces about the same size to ensure even roasting. We sliced our Roma’s in half.
• Cook until you have light browning and a soft char on low broil.
• The onions and tomatoes should be soft in about 20 minutes under a low broiler.
• The garlic cloves should be cooked unpeeled and then peeled after roasting. This helps keep the cloves soft.

Tips for great tomato soup:

• This delicious Roasted Tomato Soup recipe was developed by my sister who is gluten-free and dairy-free. As a result, she is a master at getting all the flavor from her veggies!
• Her top tips is: don’t skip scraping the baking sheet when you add the tomato to the soup pan because there is a lot of flavor in the olive oil and seasonings.
• This great recipe is really versatile so feel free to add more herbs – especially fresh basil
• Use ripe tomatoes for the best flavor. This fresh tomato soup is the perfect way to use up your end of summer tomatoes
• The final texture is up to you so blend this soup however chunky or smooth you prefer. I love mine pretty smooth, so I typically blend it for a few minutes until I get it to the desired consistency. If you want it super smooth you can strain it, as well.

Pair it with crusty bread for dunking, or a creamy grilled cheese sandwich and you’ve got the perfect lunch. This soup can also become a base recipe for any hearty tomato-based soup by adding additional cooked vegetables, diced or shredded chicken, cooked white beans, rice, or potatoes.

Storage and Leftovers

Like all great soup this one tastes even better the next day! Just leave off the optional add-ins or fresh garnishes.

• REFRIGERATE: Cool the soup and store in an airtight container for up to 5 days. Gently reheat
• FREEZER: Cool to room temperature and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and gently reheat. We suggest freezing in individual serving sizes.

Immersion Blending technique:

I love my immersion blender, also called a stick blender, because it makes blending safe and quick in the same pot. When blending with an immersion blender make sure you are using a very deep heavy-bottomed pot to avoid any splashing of hot liquids. Ideally, you want to blend ingredients at least an inch from the bottom to ensure even blending.

Garnishes for Roasted Tomato Soup:

It’s always nice to add a little color and crunch to the top of any soup! Here are our favorites:

• Homemade Tortilla strips or pieces like we use in our Chicken Tortilla Soup
• Homemade Garlic Croutons like the ones we made for Grilled Caesar Salad
• Roasted Garbanzo Beans
• Garlic bread with parsley
• A swirl of Pesto Sauce

Print

Roasted Tomato Soup Recipe

This Roasted Tomato Soup is bursting with deep flavor, due to roasting the tomatoes, onion, and garlic. This soup makes the perfect gluten free, dairy free, vegetarian lunch or dinner.

Course Appetizer, Soup, starter

Cuisine American

Diet Gluten Free, Low Lactose, Vegetarian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 165kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Equipment

• Sheet Pan
• large soup pot

Ingredients

• 3 pounds Tomatoes with stems removed, halved or quartered or 48-ounces canned unsalted whole tomatoes
• 1 large yellow onion, peeled, cut into thick slices
• 2 cloves garlic, UNPEELED
• 1 teaspoon salt
• ½ teaspoon black pepper, freshly ground
• 3 Tablespoons olive oil
• 2 cups vegetable broth
• 1 teaspoon Italian herbs, dried or 1 Tablespoon fresh herbs
• ½ cup Coconut cream Optional garnish, (or half & half)
• 1 cup croutons, tortilla strips, or toasted garbanzo beans Optional garnish

Instructions

• Heat oven broiler on low.
• On a large rimmed baking sheet add the tomatoes, onions, and unpeeled garlic cloves.

  *See NOTE below if using canned whole tomatoes.

  Drizzle with olive oil and sprinkle with the salt and pepper. Gently mix to coat.
• Broil on low for 15-20 minutes, on the second-highest rack of the oven, until the tomatoes start to have a slight char and are becoming soft. Remove softened garlic and peel it.
• In a large stockpot add the vegetable broth and Italian herbs. Bring to a simmer.

  Add tomato mixture, including garlic, scraping the baking sheet to include seasonings and olive oil.
• Bring the pot to a medium boil and continue to gently simmer for 20 minutes, until tomatoes start to foam and break apart.
• Remove from heat.
• Using an immersion blender begin blending on low and continue until smooth.

  Alternately, if you do not have an immersion blender, ladle soup into a blender, in small batches, and blend until smooth.

  Use caution and do not fill the blender past the halfway point as hot liquid will rise up and expand when blended.
• Swirl in coconut cream (or half & half), if desired, for garnish.
• Serve and garnish with tortilla strips, croutons, garlic bread, or toasted garbanzo beans
• For extra smooth soup strain the soup before serving.

Notes

Try our Roasted garbanzo beans or easy Pesto Sauce as a topping. 

*NOTE: If using canned whole tomatoes, drain well and add to roasting pan of garlic and onions for just the last 5- minutes of roasting. 

Leftovers and Storage:

• REFRIGERATE: Cool the soup and store in an airtight container for up to 5 days. Gently reheat
• FREEZER: Cool to room temperature and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and gently reheat. We suggest freezing in individual serving sizes.

Nutrition

Calories: 165kcal | Carbohydrates: 14g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1061mg | Potassium: 438mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1552IU | Vitamin C: 24mg | Calcium: 36mg | Iron: 1mg

This is a recipe that I make over and over because it’s super simple but so satisfying. It’s packed with warm Fall flavors and can be made vegetarian (or not) and gluten-free with only 100 calories per serving!

One of the best things about soups is their versatility. Any vegetable combined with any broth can become soup! This easy Butternut Squash Soup recipe is a great template for any pureed soup.

Ready to get started? Just click the “jump to recipe” button just below or keep reading for more tips and ideas. This post may contain affiliate links. Please see our affiliate disclosure for more details. We only recommend products we love and use.

Ingredients for Butternut Squash Soup recipe:

Butternut squash is in abundance in the Fall, so take advantage of nature’s best produce! It’s really simple to peel and cut your own butternut squash.

If you’ve never prepped your own don’t be intimidated! Just click over to see our step-by-step guide to How to Peel, Cut, and Prep Butternut Squash. You can also buy squash, already cubed, in many grocery stores in the produce section, which saves some time.

All of the ingredients for this warm, creamy winter soup are easy to find, which makes it a quick last-minute meal any time.

• Olive oil – or any neutral oil
• Garlic – add more if you love garlic (who doesn’t!?)
• Onion – we prefer white onion, but yellow will work, as well
• Butternut Squash – the star of the show!
• Carrots – adds thickening power and a touch of sweetness
• Apples – apples give a depth of Fall flavor and some sweet notes
• Vegetable Stock – if you want a bigger flavor use chicken stock
• Thyme – we use dried but fresh will work, as well
• Salt and Pepper – sea salt is our top choice
• Cinnamon – nothing says Fall like cinnamon!
• Cayenne – actually optional but we love that little kick of heat

It’s easy to Peel, Cut, and Prep Butternut Squash

How to make Butternut Squash Soup

Because the ingredients will be pureed at the end you can just roughly chop everything before adding to the soup pot to cook.

• Heat the olive oil in a large pot over medium-high until the oil is shimmering
• Add the chopped onions and garlic
• Saute for about one minute, stirring constantly, until the mixture starts to smell fragrant. Be watchful so that the garlic doesn’t burn
• Add the cubed butternut squash, carrots, and apples. Saute briefly to coat with the olive oil
• Add the vegetable stock, thyme, salt, pepper, cinnamon and cayenne
• Stir to combine and if needed add additional stock (or water)
• Bring to a simmer, reduce heat to medium-low, and cover the pot
• Cook until vegetables are softened – this should take about 25 minutes
• Using an immersion (stick) blender puree on low or medium until smooth and creamy
• If you are using a regular stand blender, puree in 2 smaller batches. Be very careful blending the hot liquid, and don’t overfill. We suggest putting a dish towel over the top of the lid just to be safe
• Taste and adjust seasoning, if needed. If you like your soup a little spicy, add extra cayenne to suit your tastes but remember a little bit goes a long way!
• Add any garnishes and serve

How to use an immersion blender to puree soup:

One of the best ways to puree soups and vegetables is with an immersion blender, also called a stick blender. There are so many things you can do with a stick blender beyond soup. Use it for salad dressings, marinades, dips, and milkshakes. Blending broth-based vegetable soups makes them creamy without having to add any actual cream or dairy. Because there is no added cream this soup clocks in at just 99 calories per serving!

If you don’t have an immersion blender just use your regular blender for a smooth soup. Be very careful using a blender for hot liquids, and blend in 2 small batches, with your hand and a kitchen towel on the lid.

Garnish Options:

Butternut squash soup is incredible on its own but there are a lot of garnishes that work well on top of this soup. Here are some of my favorites:

• Drizzle with cream or half & half (or coconut milk, like in my picture below, if you want to make a vegetarian butternut squash soup)
• Roasted Pumpkin Seeds
• Dried cranberries or cherries
• Crispy bits of bacon or Prosciutto
• Our Roasted Chickpeas (aka garbanzo beans) with warm spices baked in make a fun crunchy topping

Can you freeze Butternut Squash Soup?

• Yes! This soup freezes beautifully!
• Be sure to cool the soup completely, then divide it into portions, and freeze for up to 3 months.

Refrigerating leftovers:

• Butternut squash soup will keep in the refrigerator, sealed, for 3-4 days.
• Warm gently before serving

What to serve with Butternut Squash Soup:

This soup can be a complete meal but also makes a great side dish. We love it with the following recipes:

• Chile Lime Pork Tenderloin is grilled to perfection with a zesty citrus glaze
• Our popular Perfect Pan Seared Scallops can be made in just 10 minutes!
• Simple Oven Baked Salmon is an easy main course to pair with this soup
• Our Easy Teriyaki Chicken Skewers with Peanut Sauce are a great flavor pairing

Print

Butternut Squash Soup Recipe

This Butternut Squash Soup recipe is the perfect way to warm up for Fall. Packed with vegetables and topped with roasted pumpkin seeds.

Course Main Course, Side Dish, Soup

Cuisine American

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 99kcal

Author Cyndy Ufkes – The Art of Food and Wine

Ingredients

• 1 Tbsp Olive oil
• 1 Tbsp chopped garlic, or to taste
• 1 cup white onion, chopped
• 1 medium Butternut Squash, peeled and cubed (about 4 cups)
• 1 cup carrots, chopped into 1" pieces
• 1 cup apple, peeled, cored and cut into 1" pieces
• 2 cups vegetable stock, Or chicken stock
• 2 tsp dried thyme
• 1 tsp salt
• 1 tsp freshly ground pepper
• ½ tsp cinnamon
• ¼ tsp cayenne, or to taste

Garnish Options

• 2 Tbsp cream, half & half or coconut milk
• 2 Tbsp roasted pumpkin seeds
• 2 Tbsp dried cranberries or cherries
• 2 Tbsp Proscuitto or bacon cooked crisp and crumbled
• 4 Tbsp Roasted Chickpeas

Instructions

• Heat olive oil in a large pot over medium-high heat until shimmering.

  Add onions and garlic. Saute for one minute, stirring constantly to make sure garlic doesn't burn.
• Add butternut squash, carrots, and apples and saute briefly.

  Add vegetable stock, herbs, salt, and pepper. Stir to combine. If needed, add additional liquid (water or stock).
• Bring to a simmer, reduce heat to medium-low and cover. Cook until vegetables are softened, about 25 minutes.
• Using an immersion blender, puree until completely smooth. Alternately, puree in 2 batches in a blender.

  If using a blender be very careful blending the hot liquid, and don't overfill with hot soup.
• Taste and adjust seasonings, if needed.

  Add any garnishes and serve.

Notes

This soup freezes for up to 3 months

To try our Roasted Chickpeas Recipe click HERE

Nutrition

Calories: 99kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 547mg | Potassium: 453mg | Fiber: 3g | Sugar: 6g | Vitamin A: 12823IU | Vitamin C: 23mg | Calcium: 70mg | Iron: 1mg