Soup Archives - Pinch of Yum

Chicken Bacon Wild Rice Soup

December 21, 2012

This morning I got out of bed around 5am.

chicken wild rice soup

Less because I was up ambitiously early and more because I never really fell asleep.

I walked outside and sat on the edge of our second floor apartment in my pajamas. It was still mostly dark and already hot. Dogs barking, roosters crowing, old and young people walking down our alley, a few coming back from late night Christmas parties, most just headed home with little pastel plastic bags filled with their early morning market purchases. At 5am. It was noisy and alive and strangely peaceful.

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posted in: Living Abroad, Soup 35 Comments

Homemade Cream of Chicken Soup

December 4, 2012

Guess what? Today is a good day to make your own cream of chicken soup.

condensed soup

And just to clarify, by cream of chicken soup, I do mean the goopy gloppy condensed stuff that usually comes in a can and is magically useful in all sorts of down-home comforting casseroles, soups, and hot dishes.

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posted in: Soup 69 Comments

White Chicken Chili

October 3, 2012

It rained and I made white chicken chili.

It went a little something like this:

Did you love those rain shots? Bjork did all of those as I was slurping up his bowl of soup.

Super Easy Crockpot Broccoli Cheese Soup

September 10, 2012

broccoli cheese soup

I love when comfort food dinners magically appear in my Crockpot.

Magic broccoli cheese soup is the perfect thing that allows me to avoid the kitchen and yet find myself on the couch with a bowl of cheesy goodness watching cat videos. And I say cat videos is because we’ve already watched every pug video that exists on the internet.

That’s actually not a joke.

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posted in: Soup 46 Comments

Simple & Creamy Squash Soup

August 29, 2012

You guys, I’m stuck on squash.

Maybe it reminds me of home, even though I don’t eat it at home. At all, ever. But for some reason squash is one my favorite vegetables to make here in the Philippines. And now you know the truth about this schnazzy tropical life. It’s squashy.

And squash should never be without those nutty walnuts and nothing should ever be without real cream. So squash, walnuts, and cream, don’t mind if I do.

Chicken Bacon Wild Rice Soup

January 6, 2012

Chicken Bacon Wild Rice Soup I asked, you answered.

And when the first six people in a row answer creamy soup, you gotta give ‘em creamy soup.
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posted in: Meat and Chicken, Soup 86 Comments

Spicy Sausage Posole

November 16, 2011

Spicy Sausage Posole

Hi, my name is Lindsay. [Read more...]

posted in: 5 Ingredients, Gluten Free, Lightened Up, Quick and Easy, Soup, Superfoods 39 Comments

Curry Roasted Red Pepper and Eggplant Soup

October 31, 2011

Curry Roasted Red Pepper and Eggplant Soup I think I overdid it on the Halloween candy. [Read more...]

posted in: Gluten Free, Lightened Up, Soup, Superfoods, Vegan, Vegetarian 40 Comments

Smoky White Bean Chili with Pork

September 16, 2011

Smoky White Bean Chili with Pork The happiest day of my week was the day I made this chili. It was spicy, creamy, and busting at the seams with flavor!

And I think it seemed extra wonderful because it came on the heels of fourth grade read aloud during which I counted not two, not three, but four kiddos, um, digging for gold. All at the same time.

What?! Maybe in first grade, but fourth? Sheesh.

My stomach did a flip turn and said feed me something good so I can forget I ever saw that. Arggh. [Read more...]

posted in: Gluten Free, Soup, Superfoods 26 Comments

Smoky Paprika Croutons

May 23, 2011

Smoky Paprika Croutons Recipe

It started as soup. Potato Leek Soup with bacon and homemade croutons, to be more specific. But what it really became was Smoky Paprika Croutons with Potato Leek Soup.

I decided I would double the soup recipe, since it only made 4 servings and there are a whopping two of us in this house. Irrational logic, perhaps, but moving on. In doubling the soup recipe, I also took the liberty to double the croutons. Which means that we supposedly had 8 servings of croutons.

Smoky Paprika Croutons

Now, I am a math expert (just ask my 4th graders), so 8 servings minus 2 servings leaves 6 servings of croutons. In my mind, these would have been packed away and taken with some leftover soup for lunch.

Somewhere between my excessive snacking-while-cooking and Bjork’s add-a-handful-with-each-bite techniques, we suddenly realized that the bowl of croutons was empty. Eight servings. Between two people. In one sitting. And we didn’t even go to the gym. The math is starting to go over my head.

I am blaming it on the weather.

Window Rain

And the fact that I was distracted by my cute bowl.

Smoky Paprika Croutons Recipe

I’m not ready to share the Potato Leek recipe with you yet. It didn’t taste quite like I wanted it to. Maybe I have high expectations – the only other time I’ve even tried this soup was at one of my favorite restaurants, and of course, it was amazing (Muffaletta, if you’re wondering). I also got lazy and didn’t make the bacon, which I think we know is a cardinal error. So give me a day or two. I will tweak it and be back soon with a great soup recipe (bacon included)!

In the meantime, you can obviously fill yourself up on these perfectly easy and delicious croutons.

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Smoky Paprika Croutons

Author: Pinch of Yum

Ingredients

3 cups crusty bread, cut into cubes
2 tablespoons butter, melted
1 teaspoon smoked paprika

Instructions

Mix the paprika into the melted butter.
Pour bread cubes and combine with butter mixture.
Spread onto baking sheet and bake for 8-10 minutes at 400 degrees. While still hot, sprinkle with coarse sea salt.

Smoky Paprika Croutons Recipe

And then eat 8 servings, if you dare.

posted in: Salads, Soup 1 Comment

Creamy Tomato-Balsamic Soup

January 9, 2011

Creamy Tomato-Balsamic Soup

Never underestimate the power of warm soup, soft bread, and melted cheese.

Creamy Tomato-Balsamic Soup

Specifically the bread and cheese part.

But as much as I would love to dedicate this entire post to bread and cheese, I must move on to the only thing I actually made here. The soup.

But please note how well this soup complements warm bread and melted cheese, and how cute all of it looks in a handmade mug?

Creamy Tomato-Balsamic Soup with Bread

Lucky for you, there’s more pottery where that came from!

Back to the bread and cheese. And soup. It was relatively easy to make, it had a little kick of balsamic to it, and it was just creamy enough to be wonderful – but still “light”.

Speaking of light, I have a bone to pick with this new Cooking Light cookbook. The recipe told me that it would make 4 servings, each serving being a half cup. Like, four ounces. What in the world?! When was the last time you served yourself a half of a cup of soup for lunch? Sheesh.

Fortunately, even people like myself, who need to double the serving size, can keep it at less than 250 calories (leaving plenty of room for the bread and cheese)!

Cup of Creamy Tomato-Balsamic Soup

(Obviously, this picture is less aimed at convincing you that this soup is awesome, and more aimed at making you jealous of my awesome mugs. And making you wonder why my hands are red.)

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Creamy Tomato-Balsamic Soup

Author: Pinch of Yum

Serves: 8 1 cup servings

Ingredients

2 cups beef broth
3 tablespoons brown sugar
6 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 cup coarsely chopped onion
8 garlic cloves
4 (28-ounce) cans whole tomatoes, drained
1 cup half-and-half (or heavy cream)
Cracked black pepper

Instructions

Combine 1 cup of broth, sugar, vinegar, and soy sauce in a small bowl. Place onion, garlic, and tomatoes in a 13 x 9-inch baking pan coated with cooking spray. Pour broth mixture over tomato mixture. Bake at 500° for 50 minutes or until vegetables are lightly browned.
Place tomato mixture in a blender. Add remaining 1 cup broth and half-and-half, and process until smooth. Strain mixture through a sieve into a bowl; discard solids. Garnish with cracked black pepper.
Serve with bread and cheese!

What are your favorite complementary soup foods? Maybe – just maybe – I can be convinced that there is something better with soup than bread and cheese. It’s a long shot, though.

posted in: Soup, Superfoods 1 Comment

Creamy Root Vegetable Stew

November 16, 2010

Creamy Root Vegetable Stew

What a beautiful sight.

At least, to me it is. Creamy, thick, slightly cheesy (ok, maybe really cheesy), and a tad spicy makes for a perfect vegetarian winter stew.

The only mistake I made in this recipe was not buying all my root vegetables at the Farmer’s Market. Are the Farmer’s Markets in Minnesota even open anymore? Sigh. Gone are the days when the biggest thing on my agenda was going to the Farmer’s Market.

Vegetables

You will need a lot of root vegetables for this stew, so if you do have access to the Farmer’s Market, stock up on potatoes, parsnips, turnips, and rutabagas!

And before you go assuming things about my level of food knowledge… I have never even touched a rutabaga before.

It would be a shame not to serve this soup in an adorable soup pot (with lid)! Better yet if it’s made by a family member!

Vegetable Stew

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Creamy Root Vegetable Stew

Author: adapted from Cooking Light

Ingredients

1 tablespoon olive oil
1 cup chopped onion
3 tablespoons chopped garlic
1 tablespoon chopped fresh rosemary, divided
2½ cups (3/4-inch) diced peeled Yukon gold potato (about 1 pound)
2¼ cups (3/4-inch) diced peeled rutabaga (about ¾ pound)
2 cups (3/4-inch) diced peeled turnip
1¼ cups (3/4-inch) diced peeled parsnip (I used carrots instead!)
2 cups organic vegetable broth
2 cups water
2 tablespoons heavy whipping cream
½ teaspoon freshly ground black pepper
¼ teaspoon salt
Cheese of choice (I used sliced Swiss)

Instructions

Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add garlic and 2 teaspoons rosemary; cook 1 minute, stirring occasionally. Stir in potato and next 5 ingredients. Bring to a simmer; cook, covered, 20 minutes or until vegetables are tender.
Place 3 cups vegetable mixture in a blender. Remove center piece of blender lid; secure blender lid on blender. Place a clean towel over opening in blender lid. Blend until smooth. Return to pan. Stir in cream, pepper, and salt.
Preheat broiler, top with cheese, and broil until soft and melty!

I truly looked forward to eating this for lunch today. Plus, it helped me feel satisfied enough to keep up with the world’s greatest 4th graders. Which is always a good thing.

What are your favorite stews?

Do you have a favorite soup serving bowl? It’s hard to beat a hand-made soup bowl with a lid, but I’m sure I’m not the only one with a special bowl. What’s yours?

posted in: Gluten Free, Soup, Vegetarian Leave a Comment