Soup season! These three recipes turn everyday ingredients into satisfying meals
There’s something about Midwest soup season that makes you want to keep a pot of something warm on the stove.
Once the temperatures drop and the days get shorter, soup becomes one of those easy dinners you can look forward to after a long day. And the best part? It doesn’t have to be the same chicken noodle soup every week!
These three recipes bring plenty of variety to your soup rotation, with bold flavors, simple ingredients and cozy bowls that are perfect for chilly fall and winter nights.
Whether you’re craving the creamy, spicy flavors of Panang curry with tofu and noodles, a velvety honeynut squash and tomato soup or a hearty chicken tortilla soup packed with Mexican-inspired flavors, there’s something here for every kind of comfort-food craving.
Each recipe is a little different, but they all have one thing in common: They turn everyday ingredients into a satisfying meal without making dinner complicated. Make a batch for a busy weeknight, prep a pot to enjoy for lunch throughout the week, or freeze the leftovers for a night when cooking is the last thing you want to do.
Soup season is here, and these recipes are a delicious place to start.
• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com, on Instagram @mybizzykitchen and Facebook at facebook.com/mybizzykitchen.
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Panang Curry Noodle Soup
Makes: 1 serving
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Ingredients
2 baby bok choy, chopped, white stems separated from green leaves
½ cup carrots, chopped
2 cups chicken bone broth
2 tablespoons light coconut milk
1 teaspoon sambal oelek (or sriracha)
1 teaspoon sesame oil
2 teaspoons chicken bouillon
2 teaspoons Panang curry paste
3 ounces firm tofu, crumbled or diced
120 grams lo mein noodles (fresh or dried)
Instructions
Wash and chop the bok choy, separating the white stems from the leafy greens. Chop the carrots into bite-sized pieces.
In a medium saucepan, combine the chicken bone broth, light coconut milk, sambal oelek, sesame oil, chicken bouillon, Panang curry paste, carrots and bok choy stems. Stir well.
Heat over medium heat for 5-7 minutes, stirring occasionally, until the carrots begin to soften and the curry paste dissolves into the broth.
Stir in the tofu and lo mein noodles. Cook according to the noodle package instructions. Fresh noodles may take as little as 2 minutes. Add the extra broth or water if needed.
Stir in the reserved bok choy greens and cook for 30-60 seconds, until wilted.
Pour the soup into a bowl and serve immediately.
― Biz Velatini
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Honeynut Squash Tomato Soup
Makes: 4 (two-cup) servings
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
Ingredients
2 honeynut squash, halved lengthwise
12 ounces cherry tomatoes
1 cup carrots, chopped
2 teaspoons olive oil (or any neutral oil)
1 teaspoon salt, plus more to taste
½ teaspoon black pepper, plus more to taste
4 cups chicken stock
6 ounces tomato paste
2 tablespoons minced garlic
1 tablespoon dried oregano
½-1 chipotle pepper, to taste
8 ounces unsweetened almond milk
Instructions
Preheat the oven to 400°F and line a large baking sheet with parchment paper. Place the squash halves cut-side down on the baking sheet. Add the cherry tomatoes and carrots. Drizzle with oil and season with salt and pepper.
Roast for 20 minutes, then carefully remove the tomatoes and set aside. Continue roasting the squash and carrots for another 20 minutes, or until the squash is fork-tender.
Let the squash cool slightly. Scoop out and discard the seeds, then cut the squash into chunks. The skin is edible, so there’s no need to peel it.
Working in two batches, blend the roasted squash, tomatoes, carrots, chicken stock, tomato paste, garlic, oregano and chipotle pepper until smooth. Start with half a chipotle pepper and add more to taste.
Transfer the soup to a large pot and bring to a gentle simmer over medium-low heat. Cook for 10 minutes, stirring occasionally. Stir in the almond milk until the soup reaches the desired consistency.
Taste and adjust the salt, pepper and chipotle pepper as needed. Serve warm.
― Biz Velatini
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Easy Chicken Tortilla Soup
Makes: 6 (two-cup) servings
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients
1 (14.5-ounce) can fire-roasted tomatoes
1½ cups canned pinto beans
1 cup jarred salsa
4 cups chicken broth
2 cups hominy, drained
1 cup frozen corn
2 tablespoons minced garlic
1 teaspoon ground cumin
½ teaspoon white pepper
2 corn tortillas, finely chopped
1 pound chicken breast, cut into four large chunks
Optional toppings: Cilantro, pickled jalapeños, avocado, cheese, lime, tortilla chips, sour cream or Greek yogurt
Instructions
Add the fire-roasted tomatoes, pinto beans and salsa to a blender. Blend until smooth.
Pour the blended mixture into a large stockpot or Dutch oven. Add the chicken broth, hominy, corn, garlic, cumin, white pepper and chopped tortillas. Stir to combine.
Nestle the chicken chunks into the soup, making sure they are mostly submerged.
Bring to a gentle boil, then reduce the heat to low and simmer for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F. Stir occasionally to prevent the tortillas from sticking to the bottom of the pot.
Remove the chicken and shred it using two forks. Return the shredded chicken to the pot and stir to combine.
Simmer for another 5 minutes. Taste and adjust the seasonings as needed.
Serve hot with your favorite toppings, such as cilantro, sliced jalapeños, avocado, shredded cheese, lime wedges, crushed tortilla chips, sour cream or Greek yogurt.
― Biz Velatini