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January Is National Soup Month! Here Are 5 Of My Favorite Soup Recipes

By Melanie Day

There is something about a warm bowl of soup in the winter. Especially with all the cold, snowy weather we’ve experienced as of late. I love to make a good soup as there are seamingly limitless options. Many are fairly low calorie which is always good come January. I’ve chosen a few of my favorite, less conventional, soup recipes to share. All these were found on Pinterest and the source is linked below the recipe. Have a good recipe? Share your favorite soup receipes with us on social media!

  • Creamy Instant Pot Wild Rice Soup

    Ingredients

    Soup base:

    • 5 medium carrots, peeled and chopped
    • 5 stalks celery, chopped
    • 8 ounces fresh mushrooms, sliced
    • 1 small yellow onion, chopped
    • 1 cup wild rice, uncooked
    • 4 cups vegetable or chicken broth
    • 4 cloves garlic, minced
    • 1 teaspoon salt
    • 1 teaspoon dried thyme
    • 1/2 teaspoon dried sage
    • 1/2 teaspoon dried rosemary

    Add at the end:

    • 1 cup kale leaves, chopped into bite-sized pieces

    Stovetop roux:

    • 4 tablespoons butter
    • 1/3 cup all-purpose flour
    • 1 1/2 cups milk, any kind

    Instructions

    • Add all the soup base ingredients, carrots through rosemary, to the Instant Pot and stir to combine. Cover, seal the lid, and cook on manual/high pressure for 40 minutes. When finished, use the quick release function to vent steam. Open the lid and toss in the kale, leaving the Instant Pot on the keep warm setting.
    • To make the roux, melt butter in a medium saucepan over medium heat. Whisk in the flour, and cook for 1-2 minutes. Gradually add the milk, whisking constantly, until the sauce is thick and smooth.
    • Pour the roux into the Instant Pot, stir everything together to combine well, and serve. Enjoy!

    Nourish and Fete

  • Broccoli Cauliflower Cheese Soup With Bacon

    INGREDIENTS 

     

    DIRECTIONS

    1. To make the broccoli cauliflower cheese soup: In a large skillet, cook bacon to desired crispiness. Drain from the fat, chop, and set aside. Mix onion powder, garlic powder, and thyme in a small bowl.

    2. In a large pot or dutch oven, add water, chicken broth, cauliflower, and broccoli, with a dash of salt and ground black pepper; cover and simmer for 4 to 5 minutes.

    3. After simmering for 4 or 5 minutes, add butter, and cream to the cauliflower and broccoli and stir well to combine. Then, add cheese and stir slowly until melted. Add 2/3 of the cooked bacon and season with the mixed spices and herbs. Adjust the soup’s seasoning with salt and ground black pepper, to taste. Cover and simmer the soup for another 5 to 8 minutes on low, stirring occasionally.

    4. Divide the broccoli cauliflower cheese soup into bowls. Top the soup with remaining crispy bacon and more cheese if you like. Enjoy! ❤️

    Eatwell 101

  • Mexican Street Corn Soup

    Ingredients

    • 1/4 cup olive or vegetable oil
    • 6 cups fresh corn kernels , from 8-10 shucked cobs (save 6 of the stripped cobs for simmering the soup)
    • 1 cup chopped yellow onion
    • 1/4 teaspoon ancho chili powder (use more or less, depending on your heat preferences)*
    • kosher salt and freshly ground black pepper
    • 2 large garlic cloves , chopped (about 1 tablespoon)
    • 4 cups chicken or vegetable broth
    • 1/2 cup sour cream
    • 1/2 cup grated dry/aged Cotija cheese , plus additional for garnish (substitute Parmesan or Romano if Cotija is unavailable)
    • 1 tablespoon fresh lime juice
    • 1 teaspoon grated lime zest
    • 2 tablespoons plus 2 teaspoons chopped cilantro, divided

    Instructions

    • Heat oil in a large, nonstick pot or cast iron Dutch oven until shimmering. Add corn kernels, chopped onion, chili powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook over medium-high heat, stirring frequently, until onions are soft and corn is lightly charred in spots, about 8-10 minutes.
    • Add garlic and cook until fragrant, 1 minute. Remove 1-1/2 cups of corn mixture from the pot and set aside. Stir broth and 6 stripped corn cobs into the pot, scraping up the brown bits on the bottom. Bring to a boil, reduce heat, and simmer for 20 minutes.
    • Use tongs to remove corn cobs from pot and discard.
    • Stir sour cream and Cotija into the soup. Transfer soup to a blender or food processor (in batches, depending on the size of your unit for safety) to puree until smooth.
    • Return soup to pot and if needed, gently reheat to desired serving temperature. Stir in half (3/4 cup) of the reserved corn mixture, lime juice, and 2 tablespoons chopped cilantro. Season to taste with salt, pepper, and chili powder.
    • Toss remaining 3/4 cup corn with lime zest and 2 teaspoons chopped cilantro. Serve soup, topped with a few spoonfuls of the corn mixture, and an extra sprinkling of Cotija.

    Striped Spatula

  • Crockpot Bacon Cheeseburger Soup

    Ingredients

    • 1 lb ground beef or soy crumble for vegetarians
    • 1 cup onions diced
    • 2 cups shredded sharp cheddar cheese
    • 14.5 oz diced tomatoes
    • 5 strips of bacon cooked and crumbled (or soy bacon for vegetarians)
    • 1/2 cup celery chopped
    • 1 cup carrots shredded
    • 2 cups potatoes cubed
    • 8 oz cream cheese cubed
    • 4 cups chicken broth or veggie broth for vegetarians
    • 1/4 cup flour
    • 1 cup milk
    • 3-4 garlic cloves minced
    • 1 tsp salt
    • 1 tsp dried basil
    • 1 tsp dried parsley
    • 1/2 tsp pepper

    Instructions

    • Start by sauting onions and browning your beef together, until meat is no longer pink.
    • Next combine all ingredients EXCEPT for the shredded cheddar cheese, milk and flour.
    • Stir to combine ingredients. Cover and cook on LOW for 7 hours.
    • When 10 minutes are left, you are going to add a thickener and your cheese. To make the thickener, combine milk and flour. Whisk until all clumps are gone.
    • Uncover crockpot and stir in shredded cheese and milk/flour mixture. Cover and cook for the remaining 10 minutes, until cheese is melted.
    • I served our soup with chopped up dill pickles to add that cheeseburger feel 🙂

    Family Fresh Meals

  • Lasagna Soup

    INGREDIENTS

    • 1 yellow onion, chopped
    • kosher salt
    • 1 lb. lean ground turkey sausage (I used Jennie-O) or 93% lean ground beef (points will be different!)
    • 4 cloves garlic, minced
    • 28 oz. can crushed tomatoes
    • 1 tbsp. dried oregano
    • 5 c. low-sodium chicken broth
    • 8 oz. lasagna noodles, broke into 2” pieces
    • 2 c. fat-free shredded mozzarella
    • Toppings (optional):
    • Grated Parmesan, for garnish
    • Torn fresh basil, for garnish

      lasagna soup

    INSTRUCTIONS

    1. In a large skillet over medium heat, spray the bottom of the pan with cooking spray. Add onions and season with salt. Cook until tender and golden, 5 minutes, then add sausage and cook until no longer pink. Drain fat and return to pot.
    2. Add garlic and stir until fragrant, 1 minute, then add crushed tomatoes and dried oregano.
    3. Pour in chicken broth and bring to a simmer.
    4. Add lasagna noodles and cook, stirring occasionally, until al dente, 10 minutes.
    5. Add mozzarella and stir, letting melt into soup.
    6. Garnish with Parm and basil.
    7. Serving size: 1 cup.

    Recipe-Diaries

  • Asian Chicken Noodle Soup

    Ingredients

    • 2 Tbsp vegetable oil
    • 1 cup diced carrots (about 2 large)
    • 6 green onions , sliced (1 1/2 cups)
    • 4 garlic cloves , minced
    • 2 Tbsp minced peeled ginger
    • 1 lb boneless skinless chicken breasts
    • Salt and freshly ground white or black pepper
    • 6 1/2 cups low-sodium chicken broth
    • 2 1/2 Tbsp soy sauce , or more to taste
    • 2 Tbsp mirin
    • 2 Tbsp rice vinegar
    • 1 Tbsp Sriracha
    • 1 Tbsp sesame oil
    • 1 Tbsp granulated sugar
    • 3 cups slightly packed chopped Napa cabbage
    • 6 oz crimini mushrooms , sliced
    • 1 (4.3 oz) package dry ramen, seasoning packets discarded
    • 1/2 cup chopped cilantro

    Instructions

    • Heat 1 Tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add carrots and saute 3 minutes then add green onions, garlic and ginger and saute 2 minutes longer, set aside.
    • Cover chicken with plastic wrap and pound to an even thickness using the flat side of a meat mallet. Heat 1 Tbsp olive oil in a large pot over medium-high heat.
    • Season both sides of chicken lightly with salt and pepper, then add to pot and cook until browned on both sides, about 2 1/2 minutes per side.
    • Pour in chicken broth, soy sauce, mirin, rice vinegar, Sriracha, and sesame oil, then pour carrot mixture into soup mixture.
    • Bring to a boil then reduce heat to medium-low, cover and simmer until chicken has cooked through (center should register 165 degrees on an instant read thermometer), about 5 – 7 minutes.
    • Remove chicken breasts from soup and transfer to a cutting board and let rest 5 minutes then cut into strips.
    • Meanwhile, stir in sugar, cabbage and mushrooms and return soup to a boil. Add noodles and cook 3 – 5 minutes longer until noodles are tender. Stir in chicken. Serve warm sprinkled with cilantro.

    Cooking Classy

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