Fall has finally decided to show up… mid-way through October. That means it is FINALLY time to post some super cozy soup recipes. The best thing about soup is you can’t mess it up. and it feeds a crowd, easily. Before we jump into the soups did y’all save last week’s HOLY BALLS? Which one was your favorite? Stay warm and cozy this weekend while watching some great conference match-ups. Y’all enjoy the soup recipes! As always let us know which is your favorite.
Tasty Tailgate Treats Comfy Cozy Soups
Lasagna Soup
Ingredients:
- 1-2 Tbsp. olive oil
- 1/2 yellow onion, chopped
- 1 clove garlic, chopped
- Kosher salt and freshly ground black pepper
- 1 lb. sausage or ground beef
- 2 Tbsp. tomato paste
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 (24-ounce) jar marinara sauce
- 2 qt. chicken stock
- 8 oz. (about 10) lasagna noodles, broken into bite-size pieces
- 1 (10-ounce) package of frozen chopped spinach, thawed or broken into chunks (optional)
- 1 1/4 c. ricotta
- 4 oz. mozzarella, grated, (about 1 cup)
- 2 oz. Parmesan, grated (about 1/2 cup)
Directions:
- Heat oil in a large Dutch oven or pot over medium heat.
- Add onion and garlic and season with salt and pepper.
- Cook, stirring occasionally, until softened, 4 to 6 minutes.
- Add sausage/ground beef and cook, breaking it into pieces, until browned 5 to 7 minutes.
- Add tomato paste, oregano, and basil, and cook, stirring, for 1 minute.
- Add marinara and stock; bring to a boil. Add noodles and spinach.
- Cook until noodles are soft, 10 to 12 minutes.
- Meanwhile, combine ricotta, mozzarella, and parmesan in a bowl.
- Serve soup with 1 to 2 dollops of cheese mixture on top.
Cheddar Crust Dippers
- 2 (9-in.) refrigerated pie crusts
- 1 cup grated cheddar cheese (about 4 oz.)
- 2 Tbsp. chopped fresh parsley
Soup:
- 4 Tbsp. salted butter
- 3 stalks celery, finely diced
- 2 medium carrots, peeled and finely diced
- 2 medium onion, finely diced
- 2 tsp. chopped fresh thyme
- Pinch of turmeric
- Kosher salt and black pepper, to taste
- 1/4 cup all-purpose flour
- 1/2 cup white wine
- 6 cup chicken broth
- 3 cup shredded rotisserie chicken
- 1/4 cup chopped fresh parsley
- 1/2 cup heavy cream
Directions:
- For the cheddar crust dippers: Preheat the oven to 375°F. Line 2 sheet pans with parchment paper.
- Unroll a pie crust on each prepared sheet pan. Sprinkle the crusts with the cheese and parsley, lightly pressing everything in to adhere. Bake until the edges turn golden, the cheese is bubbling, and the crust is baked for 12 to 14 minutes. Set aside to cool.
- For the soup: Meanwhile, melt the butter in a large pot over medium heat. Add the celery, carrots, onion, and thyme. Season with the turmeric and a good pinch of salt and pepper. Stir and cook until the vegetables begin to soften, 3 to 4 minutes. Sprinkle the flour over the vegetables, and stir until combined, letting the flour cook for 1 to 2 minutes. While stirring, slowly pour in the wine and chicken broth. Add the chicken and parsley. Let the soup come to a boil and thicken slightly. Stir in the cream, and taste. Adjust seasonings as needed.
- Serve the soup in bowls, breaking the crusts into large pieces to serve on the side.
Guinness Beef Stew
Ingredients:
- 2 Tbsp. olive oil
- 3 lb. beef chuck roast, well trimmed and cut into 2-inch pieces
- Kosher salt and freshly ground black pepper
- 2 medium onions, cut into 1-inch thick wedges
- 4 cloves garlic, chopped
- 1 lb. medium carrots, cut into 1-inch pieces
- 12 oz. medium parsnips, cut into 1-inch pieces (optional)
- 3 Tbsp. all-purpose flour
- 1 (14.9-ounce) can of Guinness Extra Stout or other stout beer (about 2 cups)
- 3 c. chicken stock
- 1 (6-ounce) can tomato paste
- 1 lb. Yukon Gold potatoes, cut into 1-inch pieces
- 8 sprigs of thyme, tied together
- 2 bay leaves
- 1/2 c. fresh flat-leaf parsley, chopped
Directions:
- Heat oil in a Dutch oven over medium-high heat.
- Season beef with salt and pepper.
- Cook, in batches, turning occasionally, until browned, 4 to 5 minutes, adding more oil if needed; transfer beef to a bowl.
- Reduce heat to medium. Add onion to Dutch oven and cook, stirring occasionally, until soft, 4 to 6 minutes.
- Add garlic, carrots, and parsnips. Cook, stirring occasionally, until starting to soften, 3 to 5 minutes.
- Sprinkle flour over vegetables and cook, stirring 2 minutes.
- Add Guinness and cook, scraping up any browned bits, until starting to thicken, 1 minute.
- Add stock and tomato paste and stir to combine.
- Add beef (and any juices), potatoes, thyme, and bay leaves.
- Simmer, covered and stirring occasionally, 1 1/2 hours (alternatively, transfer to a 325°F oven and bake, covered, 2 hours).
- Remove lid and cook, uncovered, until beef is very tender, 45 to 60 minutes (if baking, uncover and bake for 45 minutes).
- Discard thyme and bay leaves.
- Season with salt and pepper.
- Serve sprinkled with parsley.
Homemade Chicken Noodle Soup
Ingredients:
- 2 TBSPs butter
- 1 lb bone-in chicken thighs or use a rotisserie chicken
- 3 celery stalks diced
- 2 medium carrots peeled and sliced
- 1/2 a yellow onion diced
- 1/2 TBSP dried thyme
- 1/2 TBSP dried basil
- 2 cloves garlic minced
- 2 bay leaves
- 1/2 to 1 tsp salt
- 1/2 tsp black pepper
- 8 cups chicken stock
- 12 ounces frozen egg noodles
Directions:
- In a large stock pot over medium heat, melt the butter.
- Sprinkle chicken with salt and pepper and add them to the pot. Cook for 3 to 4 minutes on each side.
- Remove the chicken from the pan, and discard the skin.
- Remove the pan drippings, reserving 2 TBSPs and returning it to the pan.
- Add the celery, carrots, onion, and garlic to the pan.
- Add the seasoning, and sauté for 3 to 4 minutes.
- Add the chicken broth to the pan, and bring to a boil.
- Return the chicken to the pan, reduce the heat, and simmer for 25 to 30 minutes.
- The soup should have just a very slight bubble to it.
- Remove the chicken and bring back to a boil.
- Add the frozen noodles and simmer for 20 minutes (or according to package instructions).
- When the chicken is cool enough to handle, shred it.
- When the noodles are done cooking, return the chicken to the pot and serve!
Potato Soup
Ingredients:
- 6 slices thin bacon, cut into 1-in. pieces
- 1 whole medium onion, diced
- 3 whole carrots, scrubbed clean and diced
- 3 stalks celery, diced
- 6 small russet potatoes, peeled and diced
- 1/2 tsp. kosher salt, plus more to taste
- Black pepper, to taste
- 1/2 tsp Cajun spice mix
- 8 cup low-sodium chicken or vegetable broth
- 3 Tbsp. all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 1 tsp. minced fresh parsley
- 1 cup grated cheese of your choice
Directions:
- To a soup pot over medium heat, add the bacon pieces and cook until crisp and the fat is rendered.
- Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
- Return the pot to medium-high heat and add the onion, carrot, and celery.
- Stir and cook for 2 minutes or so, then add the diced potatoes.
- Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.
- Pour in the broth and bring it to a gentle boil.
- Cook for 10 minutes, or until the potatoes start to get tender.
- Whisk together the flour and the milk, then pour it into the soup and allow the soup to cook for another 5 minutes.
- Remove half to two-thirds of the soup and blend, in batches, in a blender or food processor until completely smooth. (Note: Use caution when blending hot soup; if possible, allow the soup to cool before blending.)
- Pour it back into the soup pot and stir to combine.
- Let it heat back up as you taste for seasonings, adding more of what it needs.
- Stir in the cream, then stir in the parsley, reserving a little for garnish.
- Serve in bowls with parsley, cheese, and crispy bacon pieces.
On The Menu
Next week we will have more tasty tailgate treats for you to enjoy. Hope your team wins this weekend. Let us know which soup is your favorite. Enjoy!
