Soup Recipes

Bok Choy Beef Soup

Bok Choy Beef Soup

1 tablespoon olive oil 1 clove garlic, minced ½ onion, chopped 1 pound beef sirloin tips 1 teaspoon salt 1 teaspoon ground black pepper 1 (10.5 ounce) can chicken broth 2 ½ cups water 2 tablespoons lime juice 1 jalapeno pepper, chopped 1 head bok choy, chopped 2 tablespoons chile-garlic sauce (such as Sriracha®), or to taste

Bolivian Peanut Soup (sopa De Mani)

Bolivian Peanut Soup (Sopa de Mani)

2 tablespoons vegetable oil, divided, or as needed 1 onion, chopped 1 tomato, skin removed and flesh chopped 1 carrot, chopped ½ cup raw peanuts 4 cups beef broth ½ cup green peas 1 pinch red chile powder, or to taste 1 potato, cut into matchstick-size pieces 2 tablespoons chopped fresh parsley, or to taste

Bouillabaisse

Bouillabaisse

¾ cup olive oil 2 onions, thinly sliced 2 leeks, sliced 3 tomatoes – peeled, seeded and chopped 4 cloves garlic, minced 1 sprig fennel leaf 1 sprig fresh thyme 1 bay leaf 1 teaspoon orange zest ¾ pound mussels, cleaned and debearded 9 cups boiling water salt and pepper to taste 5 pounds sea bass 1 pinch saffron threads ¾ pound fresh shrimp, peeled and deveined

Broccoli Cheese Soup

Broccoli Cheese Soup

½ cup butter 1 onion, chopped 1 (16 ounce) package frozen chopped broccoli 4 (14.5 ounce) cans chicken broth 1 (1 pound) loaf processed cheese food, cubed 2 cups milk 1 tablespoon garlic powder ⅔ cup cornstarch 1 cup water

Broccoli No Cheese Soup

Broccoli No-Cheese Soup

2 heads broccoli, with stems 4 slices bacon 2 carrots, diced 2 stalks celery, diced 1 onion, diced 2 tablespoons coconut oil 4 cloves garlic, minced 2 tablespoons all-purpose flour 6 cups chicken stock 1 (15 ounce) can great Northern beans, drained 1 ½ teaspoons dry mustard 1 teaspoon salt ¼ teaspoon cayenne pepper ¼ teaspoon ground black pepper

Broccoli Potato Soup

Broccoli Potato Soup

2 cups broccoli florets 1 onion, sliced 1 tablespoon margarine 1 (10.75 ounce) can condensed cream of potato soup 1 cup milk ½ cup water ¾ teaspoon chopped fresh basil ¼ teaspoon ground black pepper ⅓ cup shredded Cheddar cheese

Broccoli Soup

Broccoli Soup

1 tablespoon olive oil 1 large onion, chopped 3 cloves garlic, peeled and chopped 2 (10 ounce) packages chopped frozen broccoli, thawed 1 potato, peeled and chopped 4 cups chicken broth ¼ teaspoon ground nutmeg salt and pepper to taste

Broccoli Soup Au Gratin

Broccoli Soup au Gratin

2 tablespoons unsalted butter, divided 1 large onion, diced 3 cloves garlic, minced 5 cups vegetable broth, or more to taste 2 pounds broccoli, trimmed ½ cup heavy whipping cream 2 teaspoons kosher salt, or more to taste freshly ground black pepper to taste 1 pinch freshly grated nutmeg 1 pinch ground cayenne pepper, or to taste 3 slices country white bread, halved crosswise 3 cups shredded sharp Cheddar cheese

Brown Jug Soup

Brown Jug Soup

4 cubes chicken bouillon 6 cups water 1 cup chopped celery 1 cup chopped onion 3 cups peeled and cubed potatoes 1 (10 ounce) package frozen mixed vegetables 1 (10 ounce) package frozen chopped broccoli 2 (10.75 ounce) cans condensed cream of chicken soup 1 pound processed cheese, cubed

Buffalo Chicken Chili

Buffalo Chicken Chili

1 tablespoon extra-virgin olive oil 2 tablespoons butter 2 pounds ground chicken breast 1 large carrot, peeled and finely chopped 1 large onion, chopped 3 stalks celery, finely chopped 5 cloves garlic, chopped 5 tablespoons chili powder 2 tablespoons ground cumin 1 tablespoon ground paprika salt and pepper to taste ½ cup hot buffalo wing sauce (such as Frank’s® REDHOT Buffalo Wing Sauce), or to taste 2 (15 ounce) cans tomato sauce 1 (15 ounce) can crushed tomatoes 1 (15 ounce) can white kidney or cannellini beans, drained 1 (19 ounce) can red kidney beans, drained

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