Classic Soup Recipes

Laurie Crowell of Golden Fig stopped by with some classic soup recipes perfect for a winter night.

Perfect Tomato Soup

2 TB butter
1 medium onion, diced
1 tsp minced garlic
1/2 tsp. smoked paprika
salt and pepper to taste
1 can (28 oz) San Marzano Tomatoes+ their juice
1 TB Balsamic Vinegar
2 C chicken stock

Melt butter in large saucepan
Add onions and saute until translucent
Sprinkle in smoked paprika, salt and pepper and stir to coat
add garlic and cook 1 minute longer
Add 1 TB balsamic vinegar
Add tomatoes and juice and simmer for 10-15 minutes
Add chicken stock and simmer another 5 minutes.
Puree and return to saucepan. Simmer until thickened to desired consistency.

Chicken Noodle Soup

2 whole bone in, skin on chicken breasts (4 halves)
2 TB olive oil
1 medium onion, diced
4 celery ribs, diced
6 medium carrots, peeled and sliced into rounds
1 inch piece fresh turmeric, peeled and finely diced
salt and pepper to taste
8 C chicken stock
Noodles – cooked according to package directions

Preheat oven to 375.
Rub chicken with olive oil, salt and pepper and roast until juices run clear. Remove skin, shred with forks and set aside.
In large stockpot, heat olive oil, add onions, celery and carrots and saute until veggies are almost tender.
Add turmeric, salt and pepper and saute a few minutes.
Add chicken stock and simmer until veggies have finished cooking
Ladle soup into each bowl, stir in shredded chicken and noodles into each bowl.
Serve hot

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