Happy Football Friday All Y’all! First and foremost did y’all save last week’s Tailgate Beverages To Thrill A Crowd? Which one was your favorite? We are in the final few games of the 2023 season. How does this season fly by so fast? This week we are rolling out all the warm and cozy soups. We have all been waiting for the cooler weather to start a proper soup season. So here are some great soups to feed a football-frenzied crowd.
Tasty Tailgate Treats All The Soup For You
Dumpling Soup
Ingredients:
- 1 tbsp. vegetable oil
- 2 tsp. sesame oil
- 1 cup shredded carrots
- 5 green onions, thinly sliced, whites and greens separated
- 3 garlic cloves. finely chopped
- 1/4 tsp. ground ginger
- 1/4 cup white miso paste
- 6 cups chicken or vegetable broth, divided
- 1 lb. frozen mini dumplings
- 3 cup baby spinach
- 3 tbsp. soy sauce, plus more to serve
- Hot sauce or chili oil, to serve
Directions:
- In a large pot, heat the vegetable oil and sesame oil over medium heat.
- Add the carrots, green onion whites, garlic, and ginger. Cook, stirring frequently, until the vegetables begin to soften, 2 to 3 minutes.
- In a small bowl, combine the miso paste with ½ cup broth, whisking until the miso paste is dissolved.
- Add the miso mixture and the rest of the broth to the pot and bring to a boil.
- Add the dumplings and bring to a simmer.
- Heat until the dumplings are heated through, 3 to 5 minutes.
- Stir in the spinach, cooking until the greens are wilted, 1 to 2 minutes.
- Add the soy sauce and green onion greens. Serve hot with hot sauce or chili oil, and extra soy sauce.
Cauliflower Chowder
Ingredients:
- 4 slices bacon, diced
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 onion, diced
- 2 celery ribs, diced
- 1 head cauliflower, roughly chopped
- 1 bay leaf
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup 2% milk
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Directions:
- Heat a large stockpot or Dutch oven over medium heat.
- Add bacon and cook until brown and crispy, about 6-8 minutes.
- Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat in the stockpot.
- Melt butter in the stockpot. Add garlic, onion and celery.
- Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 4-5 minutes.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken broth and milk, and cook, stirring frequently, until slightly thickened, about 3-4 minutes.
- Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste.
- Puree with an immersion blender until the desired consistency is reached.
- Serve immediately, garnished with bacon and parsley if desired.
Beef Tortellini Soup
Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 28 ounces canned petite diced tomatoes
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes
- ¼ teaspoon dried oregano
- 9-10 ounces refrigerated cheese tortellini, uncooked
- 1 tablespoon chopped fresh parsley, optional, as a garnish
Directions:
- In a stock pot over medium heat, add olive oil.
- Once heated, add ground beef and season with salt and pepper.
- Distribute into an even layer and allow to brown, undisturbed, until you see brown, crisp edges.
- Flip over and redistribute, allowing the other side to brown.
- Remove beef from pan and set aside.
- Add diced onion to pan and cook for 4-5 minutes, or until onion begins to turn translucent.
- Add garlic, stir, and cook for 1 additional minute.
- Add tomato paste to onions and garlic, stirring to coat.
- Then, add beef broth, tomatoes, red pepper flakes, basil, oregano, tortellini, and ground beef to the pan.
- Stir to combine.
- Bring to a boil, cover, and reduce heat to low.
- Simmer until tortellini are cooked through (according to your pasta’s package directions).
- Remove from heat, ladle into bowls, and top with fresh chopped parsley before serving.
Cheddar Cheese Potato Soup
Ingredients:
- 1 tablespoon butter
Directions:
- Melt butter in a large saucepan over medium heat.
- Add onion; sauté 3 minutes.
- Add garlic; sauté 2 minutes.
- Add potatoes and broth; bring to a boil.
- Reduce heat; simmer for 12 to 14 minutes or until vegetables are tender.
- Transfer 1 cup of the mixture to a blender or food processor; pureé until smooth.
- Return mixture to saucepan. Stir in milk; heat over medium heat until hot (do not boil).
- Season to taste with salt.
- Stir one cup of the cheddar cheese into the soup until melted and heated through.
- Garnish with crumbled bacon and chopped chives.
Chicken Parm Soup
Ingredients:
- 2 tbsp. olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 bay leaf
- 1 tbsp. Italian seasoning, plus more for topping
- 2 (14-oz.) cans of diced tomatoes
- 4 cups low-sodium chicken broth
- 2 cups ditalini, mini penne, or other small pasta
- 3 cups chopped or shredded rotisserie chicken
- Kosher salt and black pepper, to taste
- 3 oz. mozzarella cheese, shredded or thinly sliced
- Chopped fresh basil and red pepper flakes, for serving (optional)
Directions:
- Heat the olive oil in a large pot over medium heat.
- Add the onion, garlic, bay leaf, and Italian seasoning and cook, stirring, until the onion is softened, 4 to 5 minutes.
- Add the diced tomatoes, chicken broth, and 2 cups of water to the pot.
- Increase the heat to high and bring to a boil.
- Add the pasta, return to a boil, and cook until the soup is slightly thickened and the pasta is al dente, 8 to 10 minutes.
- Remove from the heat and stir in the chicken.
- Discard the bay leaf. Season with salt and pepper.
- Divide the soup among bowls and top with the mozzarella.
- Let the cheese melt for 1 minute.
- Top with chopped basil, Italian seasoning, and red pepper flakes, to serve.
On The Menu
Let us know which super cozy soup is your favorite. Next week we will tackle a fan favorite of BITES. They are the perfect tasty tailgate treat to get you through the remainder of the season. Have a great weekend of games. Enjoy!
