hearty soup

This Broccoli Cheddar Soup From Delish.com is the soup you'll make all soup season. 

Broccoli Cheddar Soup

butter

yellow onion,

celery,

c. all-purpose flour

chicken broth

Kosher salt

black pepper

broccoli,

carrot,

c. whole milk

c. shredded cheddar,

Baguette,

Do you prefer extra cheddar or extra broccoli in your soup?

Excellent!  I thank those who mentioned the cold milk and curdling.  I warmed the milk in the micro after taking the soup off the heat while I added it and the cheese.  Worked beautifully.  I added about a tsp. of powdered cayenne pepper and a generous splash of sherry as well.  Thank you!

Great soup! I would sauté the carrots and celery prior to adding the chicken stock, but otherwise really good!

Very tasty! If anything I would do cook the veggies a little bit more, the carrots and celery weren’t cooked to my liking. Will definitely make again!!

As recommended, I added some hot liquid to the milk before adding to vegetables, used 1/2 cup more broth and cooked vegetables for 30 minutes instead of 20. All in all, it turned out pretty well, and I'll be making it again!

I haven't tried the broccoli cheddar soup yet, but it's an occasion because my little sister is sick, (I'm making that recipe for her) spring begins next week, and Easter is next month. Thanks, Delish! I hope she likes it!

I think I put in too much broccoli so I added extra broth. Then used my immersion blender to break up some of the vegetables. I added half as much milk, but extra cheese and it was still a tad thin, but really tasty.

I added more chicken stock along with a splash of whip cream. Tempered the milk. So good!

this is a 5 star recipe!
It is better than Panara Bread' Broccoli Cheddar!
Everyone is wild about it..YUM 😋

After reading all the reviews! I used 3 cups of my chicken stock. Sauté all veggies, except for the broccoli. Two cups of 2%. Cream would be way too  rich. Added extra broccoli for sure. I also used cheddar, pepper jack and Havarti cheese! I did follow the recipe, though I gave it my little twist.
thank you for the delicious recipe and all the views to read. I can’t wait to share it with someone. It came out perfect. So easy to do.

https://streaming.hearstdigitalstudios.com/manual_upload/5824f628e694aa62a295571f/mp4/Broccoli_Cheddar_Soup_FINAL_1478817329_4000_hd_v3.mp4

Our Broccoli Cheddar Soup tastes even better than Panera Bread's.

Enjoy the best of fall with this classic Pumpkin Soup from Delish.com.

Pumpkin Soup

olive oil

onion,

garlic,

pumpkin

c. heavy cream,

What month do you start eating pumpkin everything?

Peeling a raw pumpkin was EXTREMELY hard.  

I added some basil leaves while simmering to give a little punch.  It was a thicker, more hearty chicken soup. Next time I will dice and pan fry chicken and add it in.  Make it a pumpkin base chicken soup.

Super easy and delicious. Even my keto niece loved it (without the cream-subbed butter instead). I cut it in half (just in case). Now I'm going to do the other half of the pumpkin but add 2 slices cut up bacon with the onion and garlic. Will repost after tasting. I have been medically really compromised recently so thank you very much for a recipe I was able to do. It got me back in the kitchen (a little restricted, but feeling some accomplishment). Happy Holidays to all.

This is my first time trying this soup and it was delicious and I used garlic salt I’m a vegetarian so I couldn’t put the meat base in it so I added a few extra seasonings with the onion and the garlic salt and pepper and it was delicious

My first time cooking pumpkin soup, it turned out amazing!!, used soy milk blended with olive oil as a cream substitute since l don't eat dairy products. Made enough to last me a week so will just be reheating it

Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes in a 350°f oven. Set aside until cool enough to handle. Cut the potatoes into 1-inch

Baked Potato Soup

3-4 medium baking potatoes, skin on, well washed (2 pounds)

shallot,

salt

vegetable stock

half-and-half

2% milk

all-purpose flour

cheddar cheese

sour cream

green onions, thinly sliced (scallions)

This slow-cooked pulled pork and bean soup makes a hearty and nutritious dinner. Gluten free too! It's freezable, so make a large batch!

Pulled Pork and Bean Soup

pork

¼ tsp pepper

carrots (washed and chopped in half (no need to peel))

onion (cut in half (no need to remove the skin))

celery (broken

garlic (chopped in half (no need to peel))

½ litres chicken stock

onion

yellow pepper (deseeded and chopped)

tomato puree/paste

½ tsp chilli powder

paprika

tsp cumin

tomatoes

tbsp honey

pinto

cannellini

100 g kale ((tough stalks removed), washed and sliced)

Start with the pulled pork. Preheat the oven to 150°C/300°F. Heat the oil in a large oven-proof pan on a high heat. Season the pork with the salt and pepper and place the pork in the pan. Brown on all sides (this should take about 15 minutes altogether).

Add the carrots, onion, celery, garlic and stock. Bring to the boil, then turn off the heat and place a lid on the pan. Transfer to the oven and cook for 3 ½ - 4 hours, checking 2 or 3 times during cooking. Top up with boiling water if the liquid level reduces by more than a half.

Once the pork has cooked, leave to cool. Drain the liquid, reserving the stock (discard the vegetables). Allow the stock to cool, then refrigerate. Once chilled, the fat will form a solid layer at the top. You can discard this layer of fat, or use for another dish.

Place the pork on a chopping board. Remove and discard the skin. Shred the meat using two forks, removing any excess fat that may be remaining.

Now make the soup. Heat the oil in a large pan. Add the onion and cook for 5 minutes on a medium heat until softened. Add the yellow pepper, tomato puree, chilli powder, paprika and cumin. Heat through for 3 minutes, stirring to coat the vegetables. Add the tinned tomatoes, honey and the reserved pork stock. Bring to the boil, then simmer for 15 minutes.

Add in the pinto beans, cannellini beans and the pulled pork. Heat on high for 6-7 minutes until heated through. Stir in the kale and cook for a further minute until wilted, then serve.

Spicy Parsnip and Sweet Potato Soup

garlic

tsp minced ginger

curry powder (mild

potato

parsnips

apple

red lentils

oz (400 milliliters) canned coconut milk

(600 milliliters) chicken/veg stock

coriander (cliantro)

tsp salt

tsp pepper

lime ((half of the lime

tbsp unsalted peanuts (roughly chopped)

tbsp coconut milk ((or you can replace with double/heavy cream))

tbsp chilli sauce ((sriracha or sweet chilli sauce))

tsp chilli flakes

If you&#x27;re making the parsnip chips, preheat the oven to 190C/375F and line a baking tray with a silicone liner.

Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 3-4 minutes until softened.

Add the garlic, ginger and curry powder, stir together, and fry for a minute more, until they release their fragrance.

Add the sweet potato, parsnip and apple, fry whilst stirring for a minute to coat them in the curry mixture.

Add the lentils, coconut milk, stock and the stalks from the coriander (cilantro) - we&#x27;ll save the leaves for garnish later. Bring to the boil, then turn down the heat and simmer gently for 20-25 mins.

While the soup is simmering, place the sliced parsnips for the soup topping on the baking tray. Drizzle over the 1 tbsp of oil and the 1/4 tsp of salt and pepper. Toss together.

Place the parsnips in the oven for 15-20 minutes (no need to turn) until golden brown. Remove from the oven.

At this point you can also place the unsalted peanuts for your soup topping in a small frying pan (no oil). Fry over a high heat for 2-3 minutes, stirring often, until browned (be careful, they burn quickly). Transfer to a bowl when browned.

Take the soup off the heat, add the salt and pepper and the juice of half a lime and carefully  blend using a stick blender (or carefully pour into a food processor and blend) until smooth.

Have a taste and add a bit more seasoning if required.  You could also add a bit of water if the soup seems a bit too thick.  

Ladle into bowls, and top with a drizzle of coconut milk (or double/heavy cream) and a drizzle of chilli sauce. Give the sauces a little swirl.

Place the parsnip crisps on top and sprinkle on the toasted peanuts. Add the coriander (cilantro) leaves, chill flakes and lime slices, then serve.

https://www.youtube.com/watch?v=nSaNPGR9-eU

This soup is hearty, healthy and packed with flavour.  I love making this Spicy Parsnip and Sweet Potato Soup, especially on those chilli autumn and winter days when you need that warm comforting feeling of homemade soup.

Free Printable Recipe Available Here: https://www.kitchensanctuary.com/spicy-parsnip-and-sweet-potato-soup/

Ingredients for the Spicy Parsnip and Sweet Potato Soup:
1 tbsp olive oil
1 large sweet potato peeled and chopped into chunks
2 large parsnips peeled and chopped into chunks
1 eating apple peeled and chopped into chunks
1 large onion diced
2 cloves of garlic crushed
1 thumb-sized piece of ginger peeled and finely chopped
1.5 tbsp of curry powder mild or hotter, depending on your taste
4 heaped tbsp red lentils rinsed
600 ml chicken/veg stock - a couple of stock cubes or 2 x tsps Marigold Bouillon for gluten free with hot water is fine
300 ml semi-skimmed milk
Small bunch of coriander
1 lime
salt and pepper

How to make parsnip crisps:

How to make toasted peanuts:

#recipe #soup #lunch

Spicy Parsnip and Sweet Potato Soup - Its super comforting soup

This is a healthy and hearty beef barley soup and you can make in the pressure cooker or stove top. Chunks of beef surrounded by barley, mushrooms, carrots in a savory thyme tomato broth.

Best Beef Barley Soup (Instant Pot and Stovetop)

beef

yellow onion, chopped

carrots, sliced

pearled barley

oz package of mushrooms, sliced

beef broth

thyme

pepper

garlic, crushed

parsley, chopped (optional)

To make in the Instant Pot: Hit the...

To make in the Instant Pot: Hit the saute function on the Instant Pot and adjust the heat to high.

Add the olive oil and let it heat...

Add the olive oil and let it heat up. Then add in the beef, onion, salt and pepper. Saute until the meat has browned a bit. Then hit the cancel button.

Add in the rest of the ingredients and...

Add in the rest of the ingredients and mix together. Place the lid on and turn the nozzle or valve to the sealing position.

Hit the manual button for 20 minutes. Let...

Hit the manual button for 20 minutes. Let the pressure come down naturally.

Stir in parsley if using and serve.

To make on the stove top: In a...

To make on the stove top: In a stock pan, add your oil, onions and beef cubes. Season beef chunks with salt and pepper.

When beef is browned, add enough water to...

When beef is browned, add enough water to almost cover the beef.

Bring to a simmer and cover loosely with...

Bring to a simmer and cover loosely with the lid skewed.

Simmer for 30 minutes -1 hour until the...

Simmer for 30 minutes -1 hour until the meat is soft. Check often and add more water if it evaporates. When the meat is cooked there should be a bit of liquid left.

Add in the rest of the ingredients and then bring to a boil.

Add the barley and cook for 45 minutes...

Add the barley and cook for 45 minutes or until barley is tender.

Stir in the parsley parsley if using and...

Stir in the parsley parsley if using and serve immediately.

https://mediavine-res.cloudinary.com/video/upload/xpdtgr2d4bfipwv1374b.mp4

This is the best Instant Pot beef barley soup recipe though you can make it on the stove top too. However making it in the Instant Pot is so much easier. This healthy and hearty soup has tender chunks of beef surrounded by barley, mushrooms, carrots in a savory thyme tomato broth.

The Best Instant Pot Beef Barley Soup

Satisfying and comforting soup is the ultimate meal in a bowl, like this smooth and spicy North African blend

Moroccan spiced cauliflower & almond soup

cauliflower

½ tsp each ground cinnamon, cumin and coriander

harissa paste

1l hot vegetable or chicken stock

almond

Cut the cauliflower into small florets. Fry olive oil, ground cinnamon, cumin and coriander and harissa paste for 2 mins in a large pan. Add the cauliflower, stock and almonds. Cover and cook for 20 mins until the cauliflower is tender. Blend soup until smooth, then serve with an extra drizzle of harissa and a sprinkle of toasted almonds.

Creamy Sausage Soup with Buttered Breadcrumbs and Sage - a proper posh soup!

Creamy Sausage Soup Recipe

vegetable oil

baby new potatoes (chopped

chicken stock

240 ml double/heavy cream

100 g chopped kale

salted butter

bread

sage leaves

Heat the oil in a large sauce pan, add the sausage and brown for 5-6 minutes.

Add in the onion and garlic and cook for a further 3 minutes. Then add in the potatoes and stock. Bring to the boil and simmer for 15-20 minutes, until the potatoes are tender.

Whilst the soup is cooking, make the toppings. Heat 2 tbsp of the butter in a frying pan (skillet) until bubbling, add the breadcrumbs and heat on a high heat for 1-2 minutes, moving around the pan a few times, until the breadcrumbs are golden brown. Remove from the pan, carefully wipe the pan with some kitchen roll and add the remaining 1 tbsp of butter. Heat until bubbling and add the sage leaves. Cook for 30 seconds, then remove from the pan.

Once the potatoes in the soup are tender, add in the cream. Heat through until almost bubbling, then add the kale. Give everything a stir. Taste the soup and add a little salt and pepper if needed.

Ladle the soup into bowls and top with the crispy breadcrumbs and sage. Sprinkle on a pinch of paprika and black pepper and serve.

Make a warming bowl of harira, the Moroccan soup full of pulses, tomato, beef and spices. It's hearty, satisfying and full of flavour – perfect for cold days

Harira

braising beef

tsp turmeric

½ tsp ground black pepper

¼ tsp ground ginger

parsley

tomato purée

saffron

dried chickpeas,

tomatoes,

celery (2 stalks), finely chopped

dried green lentils

tbsp flour

coriander

Heat the olive oil in a large flameproof casserole over a medium heat. Add the meat, onion and spices with 1½ tsp salt. Leave for 5-10 mins to lightly brown the meat, stirring occasionally. Add the rest of the ingredients except the lentils, cornflour, coriander and lemon wedges. Add 1 litre of boiling water, bring to the boil, cover with a lid and reduce the heat to low. Leave to simmer for 1 hr.

Add the lentils to the casserole, cover with a lid and cook for a further 20 mins. When the chickpeas, meat and lentils are cooked, mix the cornflour in a small bowl with 3 tbsp water, and stir until smooth. Stir the cornflour mixture into the casserole. Simmer for 5 mins until the harira thickens and takes on a velvety texture.

Scatter over the coriander, then serve hot with lemon wedges on the side for squeezing over.

When you’re in need of warming comfort food, this vibrant, wholesome Coconut Curry Chicken Meatball Soup with Rice is just the soup to make!

Top 20 hearty soup recipes from across the web

The most viewed hearty soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 20 hearty soup recipes from across the web

The most viewed hearty soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Broccoli Cheddar Soup

Pumpkin Soup

Baked Potato Soup

Pulled Pork and Bean Soup

Spicy Parsnip and Sweet Potato Soup

Best Beef Barley Soup (Instant Pot ...

Moroccan spiced cauliflower & almon...

Creamy Sausage Soup Recipe

Harira

Coconut Curry Chicken Meatballs Sou...

Hearty Vegetable Soup Recipe

Cozy Wild Rice and Orzo Chicken Sou...

Broccoli Cheddar Noodle Soup

Veggie lasagne soup

Tomato, chorizo and lentil soup

Sarma {Cabbage Roll} Soup

Italian Sausage and Cabbage Soup

Beef goulash soup (Gulyas leves)

Persian noodle soup

Minestrone soup

The most viewed hearty soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine