I hate this time of year. The weather goes back and forth between winter and spring. It’s such a tease to get a taste of warmer weather only to have slushy snow the next day. I’m ready for longer days, farmers markets and sunshine. I look forward to winter every year, something about snow and scarves and cold nights by the fire is romantic, but I’m kind of over it four months later. Sadly, the last days of winter seem to be keeping spring at bay just a little longer. The one thing that’s made this season easier for me is soup. It’s my ultimate cold (rainy, slushy, snowy) weather comfort food, so I’m taking this opportunity to share a new favorite with you before it warms up for good (or, you know, until fall gets here again).

Lasagna is not something I ever thought about in soup form, but now that I’ve tried it I can’t help but wonder why. This soup has all the components of lasagna – pasta, Italian sausage, fire roasted tomatoes and lots of cheese – without any of the work. The soup would be delicious on its own and sort of reminded me of this soup, but the cheese mixture makes this soup truly crave-worthy. It’s hearty, comforting and easy to make, and I imagine we’ll be having it again before the cold weather disappears.

This soup has all of the components and flavors of my favorite red beans and rice recipe but without all the work. I love red beans and rice, but making it can be quite the process. Plus, since I’ve had such a nasty cold, soup has been pretty much the only thing I’ve wanted to eat. This one was exactly what I needed – spicy, comforting, and fast. Even the rice cooks right in the soup. You can’t beat that! Unless you have someone awesome to make it for you. That definitely makes it better (especially if said someone made you hot tea before cooking dinner). Sick or not, this one is sure to be appearing on our menu again soon.

Since Clara’s birth, I can’t tell you how many times I’ve heard “and that’s why I could never have kids” in response to something I said. It doesn’t really bother me because I realize not everyone wants (or is ready) to be a parent. Usually, I just smile and nod and remark how easy it is to adjust to life with a baby. People’s horrified faces when they find out Clara stopped sleeping through the night when she started teething tell me that not everyone agrees, and that’s okay. You live through it and maybe drink a little more coffee. No big deal. At least in my experience, the little challenges that have come with being a new parent are nothing compared to the intense love that I have for Clara. I feel a sense of sheer wonderment at the power of those feelings, and it sometimes makes me feel like I’m walking around with my heart outside my body.

I experienced this in the most horrible way not too long ago. You may remember that Clara had an appointment at Children’s Hospital of Philadelphia last month. Let me preface this by saying that everything is fine now, but we did get news we weren’t expecting. First, we were told that Clara’s left thumb is also abnormal, though not as severely as her right. With just one thumb affected, the likelihood of it being a random genetic abnormality was high, but with both thumbs affected, it seemed that there could be an underlying cause. Because of this, the specialist we saw wanted Clara tested for a life-threatening disorder (the test came back negative). As we walked to the lab to have Clara’s blood drawn, I felt like I was suffocating. I couldn’t take a deep breath and tears were streaming down my face. My thoughts were spiraling downward quickly, and I felt a level of fear I haven’t experienced before, not even when we were told earlier this year that Clara could have a heart defect. That is the hard part about being a parent – feeling so strongly for another person, more than you could have ever thought possible. It makes you vulnerable, but it also makes you indescribably happy.

The two weeks that we had to wait on Clara’s results were a roller coaster of emotions. I went from being scared of what might happen to certain that the test would come back negative and then back again pretty much every single day. We needed comfort food, and this soup provided exactly the kind of comfort we were looking for. It’s rich, warm and covered in gooey, toasted cheese. This soup is a far cry from the onion soups I’ve had before, which basically tasted like salt and not much else. The onions in this soup are slowly caramelized, which gives them a depth and richness that can’t be achieved otherwise. If you’re looking for comfort in the form of food, I can’t think of a better recipe than this one. And even if you’re not seeking comfort and simply want something hot and delicious to warm you to your bones on a cold night, this soup is perfect for that too.

While this classic chicken noodle soup is one of my favorites this time of year, I thought it would be fun to change things up a bit and give a new chicken soup a try. I’m so glad I did. This creamy soup is rich and comforting, thanks to a healthy (or unhealthy, depending on your perspective) dose of brie and half and half. Don’t fret, though, because there’s also a good bit of spinach in this soup, which totally makes up for the amount of dairy goodness in it (hah, if only). Served with a slice of crusty bread, this is a stick-to-your-ribs kind of meal that’s perfect for chilly weather.

I’ve been traveling quite a bit lately – first to Alabama to visit family and then to Connecticut to visit friends – and Eric made this chili while I was gone. While we were FaceTiming, he showed me the Dutch oven with this in it and I immediately requested that he save a bowl for me. Had I been home, I would have suggested making some type of southwest chicken chili, mostly because standard chili recipes never really appealed to me. Eric made a great decision choosing this recipe, though, because it clearly won me over. In true Eric fashion, he substituted beer for the water called for in the original recipe. Like any chili recipe, you can adapt this one to suit your personal tastes. Use the high range of jalapeño peppers to make it spicier. Try different types of beer to see which you like best (though make sure it’s something you’d be willing to drink). Mash more or less of the beans to change the thickness of the chili. Whatever you do, don’t leave out the chocolate! It gives this chili a depth of flavor that cannot be achieved without it. When you’re craving a delicious, no frills chili, this recipe can’t be beat.

Let me start off by saying that, while this soup is supposed to have tortellini, we could only find ravioli when we made this. So you’ll notice that the pasta in my picture looks pretty big, and that’s because it is. However, this didn’t bother either of us because we were just happy to have a home cooked meal. This soup is incredibly easy – we made it without a fully functioning kitchen, if that tells you anything. The only change I made was to increase the liquid by half a cup, and this is just a personal preference because I like my soups to be a little brothier. The combination of vegetables, cannellini beans and pasta in this soup make it filling without making it heavy. It also makes excellent leftovers. All that, and it can be made in under half an hour.

Tortellini Minestrone
Serves 4-6

Ingredients:
1 tablespoon olive oil
2 carrots, peeled and cut into 1/2-inch pieces
2 stalks of celery, cut into 1/2-inch pieces
1 medium onion, minced
5 ounces mushrooms, sliced
4 garlic cloves, minced
1 tablespoon minced fresh oregano, or 1 teaspoon dried
3 1/4 cups low-sodium chicken or vegetable broth
2 3/4 cups V8 vegetable juice
1 (15-ounce) can cannellini beans, drained and rinsed
1 (9-ounce) package fresh cheese tortellini (preferably whole wheat)
1 medium zucchini, halved lengthwise, seeded, and cut into 1/2-inch pieces
Salt and freshly ground black pepper
1/2 cup pesto (homemade, or if store-bought, use the refrigerated variety)
Freshly grated Parmesan, for serving

Directions:
Heat the oil in a large Dutch oven over medium heat. Add the carrots, celery, onion, 1/4 teaspoon of salt and pepper to taste. Cook for 3-5 minutes, until just softened. Add the mushrooms and continue cooking until all the vegetables have softened, 5-6 additional minutes. Add the garlic and oregano and cook about 30 seconds, until fragrant.

Pour in the broth, making sure to scrape up any browned bits. Stir in the vegetable juice and beans and bring to a boil. Reduce heat to a simmer and cook for about 10 minutes. Add the tortellini and zucchini and continue simmering until tender, another 5-7 minutes. Taste and add salt and pepper as needed. Divide among serving bowls and top each portion with a spoonful of pesto and a sprinkling of Parmesan before serving.

Source: As seen on Pink Parsley, originally from Cook’s Illustrated Soups, Stews & Chilis

This winter has been incredibly mild compared to our first two in Virginia. So far, there hasn’t even been any snow. It’s been wavering between spring-like and bitter cold outside, which has me craving comfort food more than ever. When it’s cold, I have a tendency to turn to cream based soups. I’m so glad I decided to make this one instead because it turned out to be exactly what I wanted. It’s rich and hearty without being heavy. Served with a piece of crusty baguette, this simple and unassuming meal was one of the best I’ve had in a while.

This recipe was written as a vegetarian one, but I couldn’t resist adding some andouille sausage to it. We’ve actually had mostly meatless meals lately, and I thought it would be nice to add something a little spicy to this soup. (Spicy foods are one of my few pregnancy cravings and meat has been my only aversion.) However, you can easily omit it without sacrificing any flavor for a vegetarian option. The smoked paprika in this adds a lot of flavor, and that smokiness is enhanced by the sausage. I had originally planned to make this with chorizo, but the andouille worked nicely. I hadn’t yet used lentils in soup and wasn’t sure how well they’d hold up, but their texture was perfect – just tender and not mushy at all. We really enjoyed the different textures from the beans, lentils and tomatoes. Because I was concerned about over blending, I think I may have under blended just a little. Either way, this soup was a big hit and has made for awesome leftovers this week.

Lentil and Black Bean with Andouille Sausage
Serves 4-6

Ingredients:
1 tablespoon olive oil
6 ounces (2 links) Andouille sausage, halved lengthwise then cut crosswise into 1/2 inch pieces
1/2 large onion, chopped
2 large stalks celery, diced
2 cloves garlic, minced
2 teaspoons smoked paprika
2 bay leaves
1 can (14 ounces) diced tomatoes
1 cup dried brown lentils
4 3/4 cup low-sodium vegetable or chicken broth, divided
3 cups water
1 can (14 ounces) black beans, drained and rinsed
1/4 cup chopped parsley
Salt and pepper to taste

Directions:
In a large pot or Dutch oven, heat the oil over medium heat. Add the sausage and cook for about 8 minutes, until well browned. Using a slotted spoon, transfer to a paper towel lined plate to drain. Add more oil to the pot if needed and then add the onion and celery. Cook until the vegetables begin to soften, 6-7 minutes. Add garlic, paprika and bay leaves and cook for about 30 seconds or until fragrant. Add tomatoes and their juices, lentils, 3 cups of chicken broth and 3 cups of water. Increase heat to high and bring to a boil. Reduce heat to medium-high and cook, stirring occasionally, until the lentils are tender, 25-35 minutes.

Remove from heat and allow to cool slightly. Discard the bay leaves. Transfer half the mixture to a blender or food processor, along with half the black beans and 3/4 cup chicken broth. Pulse until combined but not pureed. Add mixture back to pot, along with remaining black beans and 1 cup chicken broth. Taste and add salt and pepper as needed. Stir in sausage and cook soup over medium heat until warmed through. Stir in parsley and serve.

Source: Adapted from Cookin’ Canuck

I spent the better part of last weekend in a scarf and pea coat. I have no idea what happened to fall, but it got really cold here out of nowhere. For me, that means one thing – soup, and lots of it. I remember when Eric and I still lived in Orlando and we rarely made soup. It was a big deal for us to get soup weather down there, but now we make it all the time. I was somewhat hesitant to suggest this soup to Eric, only because I wasn’t sure how he’d feel about cauliflower being the main ingredient. He doesn’t hate it, but it’s certainly not his favorite vegetable. Thankfully, he was all for giving it a try.

Please don’t run away from this post because you think you don’t like cauliflower. It tastes completely different when it’s used in a soup like this. Plus, it’s roasted before being added to the soup, which gives it so much more flavor. Not to mention, there’s an entire head of roasted garlic in this too, and it’s hard to beat anything made with that much garlic. This soup is reminiscent of a velvety, rich potato soup, in both texture and flavor. In fact, I think you would be hard pressed to identify the cauliflower in this soup if you didn’t know it was there. This soup is earthy, hearty and perfect for a chilly night.

I tend to like my soups with some texture and not perfectly smooth. As such, I used an immersion blender to blend this to the consistency I wanted. You can certainly use a blender to get that incredibly smooth texture if you want. To make this vegetarian, simply omit the bacon and substitute 1 tablespoon of butter or oil for the bacon grease.

Roasted Garlic and Cauliflower Soup
Serves 4-6

Ingredients:
1 whole head cauliflower
1 tablespoon olive oil
1 large whole head garlic
3 ounces bacon
1 1/2 stalks celery, diced
1 yellow onion, diced
1 carrot, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
1/4 teaspoon dried thyme
1 tablespoon flour
1/3 cup dry white wine
1/2 cup water
2 cups chicken or vegetable broth, plus up to 2 more as needed for desired consistency
1 dried bay leaf
2 teaspoons fresh minced parsley
1/3 cup half and half
Olive oil or white truffle oil, for serving (optional)

Directions:
Preheat oven to 400ºF. Cut cauliflower into florets and toss with 1 tablespoon of olive oil. Place on a rimmed baking sheet and season with salt and pepper. Cut off the top of the head of the garlic and place on a sheet of foil. Drizzle with olive oil and wrap tightly. Place on baking sheet with cauliflower. Roast for about 20 minutes, or until cauliflower is golden and tender. Continue roasting garlic an additional 5-10 minutes, or until caramelized and fragrant. Once garlic is cool, press out of skins and set aside.

Meanwhile, cook bacon in a large Dutch oven or pot over medium heat. Once crisp, remove to a paper towel lined plate. Let cool and crumble. Discard all but 1 tablespoon of bacon grease and return to heat. Add the onion, celery and carrot and cook, stirring occasionally, for about 10 minutes. Stir in the spices and flour and continue cooking for 2 minutes.

Whisk in the wine and water, making sure to scrape up any browned bits that may have formed on the bottom of the pot. Add the broth, bay leaf and garlic. Increase heat to high and bring to a boil, then reduce to medium-low and simmer for 10 minutes. Add the cauliflower and continue cooking 5 minutes.

Remove the bay leaf. Working in batches, purée the soup in a blender until your desired consistency is reached. Add additional broth as needed. Return to pot and set over medium-low heat. Stir in half and half and parsley and cook until warmed through. Add salt and pepper to taste.

Serve with a drizzle of olive or white truffle oil, if desired, and top with the crumbled bacon.

Source: Adapted from GoodLife Eats

Chicken noodle soup is something I never considered making until I first saw this recipe on my friend Tara’s blog last year. I hated this type of soup as a child, but that can most certainly be blamed on the fact that I never had a homemade version until I made this one a few days ago. Eric and I have both been mildly sick for the past week, and this soup was exactly what we needed to feel better.

This soup is a far cry from the canned variety. It has everything the canned kind lacks – flavor, color, freshness, texture. Since it was unseasonably cool in Virginia last weekend, this meal turned out to be just the comfort food we were looking for. Even with store bought chicken stock this soup still had an enormous amount of flavor, which is pretty crazy considering its total cooking time is less than half an hour. I can’t wait to try it again with homemade stock, and I know we’ll be making this several more times once winter hits. With minimal ingredients and time, this soup is perfect for a busy weeknight (or, you know, a weekend night where you want nothing more than to snuggle under the blanket on the couch and watch How I Met Your Mother).

Classic Chicken Noodle Soup
Serves 4

Ingredients:
2 tablespoons extra virgin olive oil
2 stalks celery, medium-diced (1 cup)
3 carrots, medium-diced (1 cup)
3/4 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 quarts chicken stock
2 cups wide egg noodles
2-3 cups cooked shredded chicken
1/4 cup chopped fresh parsley

Directions:
In a large pot or Dutch oven, heat the oil over medium-high heat. Add the celery, carrots, salt and pepper and cook for about 10 minutes, stirring occasionally, until softened. Pour in the stock and bring to a boil over high heat. Add the noodles and cook for 10 minutes, then add the chicken and parsley. Continue cooking until the chicken is heated through and serve immediately.

As seen on Smells Like Home, originally from Barefoot Contessa Family Style by Ina Garten

You know the weather in between winter and spring? The kind that means wearing a pea coat in the morning and short sleeves in the afternoon? I hate that type of weather, and that’s exactly what we’re currently experiencing in Richmond. The days are mostly pretty, but the mornings and nights are still quite cold. I’m certainly ready for spring, but I’m taking advantage of the cool nights by making my favorite cool weather food – soup. I’m done with the heavy, rich soups of winter, but it’s not quite warm enough for the light, fresh soups of spring.

This recipe is one of those that I just knew I would enjoy. There’s not a single thing on the ingredient list that I don’t love, so adding this to the menu was a no-brainer for me. This chili isn’t the kind I’m used to having. My standby chili is rich, meaty and heavy. It’s the type of chili you eat in the middle of winter when there’s snow on the ground. I like that this one is different from regular chili because they each serve different purposes. This one is hearty, but it lacks the heaviness I normally associate with chili. Instead of meat, this one uses black beans. This chili is the kind that’s perfect for the cool nights right before the start of spring. The thing that really struck me about this chili was that I could taste every ingredient. With some, I feel like everything takes on the same flavor, but that wasn’t the case with this one. I also really liked the addition of corn, something I never thought to put in chili. I did make a couple changes. I love tomatoes in my chili, so I used an entire can of tomatoes instead of half. Since I didn’t want the chili to become too thin because of the extra tomatoes, I also added a tablespoon of tomato paste. The changes I’ve made are reflected below. Also, it’s important to make this chili with a beer you enjoy drinking because the beer flavor definitely comes through. I loved everything about this chili – spice from the chipotle, slight sweetness from the beer, heartiness from the beans and added texture from the red pepper and corn. If the cool nights last, I’ll be making this one again soon.

Black Bean Chili with Dark Ale
Ingredients:
1 tablespoon olive oil
1 chipotle in adobo, minced
1 tablespoon ground cumin
1 medium white onion, finely chopped (about 3/4 cup)
1 medium red bell pepper, diced
3 garlic cloves, minced
1 (14 oz.) can black beans, drained and rinsed
1 (12 oz.) bottle dark ale
1 (14 oz.) can diced tomatoes
1 tablespoon tomato paste
1/2 cup fresh or frozen corn kernels
salt, to taste

Directions:
Heat oil in a medium pot set over medium heat. Add chipotles and cumin and cook for 1 minute, or until fragrant. Add onion, bell pepper and garlic and continue cooking about 5 minutes, until vegetables are soft. Stir in remaining ingredients and bring to a boil. Taste and add salt as needed. Reduce heat to medium-low and allow to simmer, uncovered, for 45 minutes or until thick. Top with extra bell pepper and onion if desired.

Makes 3 to 4 servings

Adapted from Vegetarian Times, March 2009

Like I mentioned in my post yesterday, Eric and I have been on a bit of a soup kick lately. Due to the crazy weather we’ve had (flip flops one day, pea coat the next), I have been craving soup more than usual. I have a few favorite soups that I make when I’m feeling bad, but I wanted to try something different and was so happy when I found this recipe. Most of the potato soups I’ve had get the majority of their flavor from the bacon, cheddar and green onions on top and not the soup itself. I was intrigued by this recipe, and you know I can’t resist anything with garlic in the title.

The thing I loved about this soup is that both the garlic and potato flavors were evident. The soup uses two types of potatoes – russets and Red Bliss. The starchy russets break down, thickening the soup. The Red Bliss potatoes provide more flavor and maintain their shape so that the soup remains somewhat chunky. Three different techniques are used for the garlic in this soup – sautéing, poaching and frying. We’ve never poached garlic before, but the outcome is basically the same as roasted garlic. The poached garlic is used to create a paste to flavor the soup. The recipe instructs to add half, then additional to taste. When Eric was adding it, he said, “You want me to add all the garlic paste, right?” My response was that there was no need to even ask. :) We both love garlic that much. The fried garlic is used as a garnish for the soup and adds a crunchy texture to it. You can also use croutons or fried leeks. However you top it, this soup is rich, delicious and perfect for chilly nights.

Garlic Potato Soup
Ingredients:
3 tablespoons unsalted butter
1 medium leek, white and light green parts only, halved lengthwise and chopped small (about 1 cup)
3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
2 heads garlic, rinsed, papery skins removed and top third of heads cut off and discarded
6-7 cups low-sodium chicken or vegetable broth
2 bay leaves
3/4 teaspoon salt
1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes (about 4 1/2 cups)
1 pound Red Bliss potatoes (unpeeled), cut into 1/2-inch cubes (about 3 cups)
1/2 cup heavy cream
1 1/2 teaspoons minced fresh thyme leaves
salt and freshly ground black pepper, to taste
1/4 cup minced fresh chives
For the Garlic Chips
3 tablespoons olive oil
6 medium cloves garlic, thinly sliced lengthwise

Directions:
In a Dutch oven set over medium heat, melt the butter. Once foaming subsides, add leeks and cook until soft but not browned, 5-8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add garlic heads, 6 cups of broth, bay leaves and salt. Partially cover pot and increase heat to medium-high. When mixture reaches a simmer, reduce heat and continue simmering 30-40 minutes or until garlic is soft enough to be easily pierced with the tip of a knife. Add potatoes and continue to simmer, partially covered, for 15-20 minutes or until potatoes are tender.

Meanwhile, make garlic chips by heating oil and garlic in a 10-inch skillet set over medium-high heat. Cook, turning frequently, until garlic is light golden brown, about 3 minutes. Using a slotted spoon, transfer garlic to a paper towel lined plate and sprinkle lightly with salt. Set aside.

Discard bay leaves and remove garlic heads. Using tongs, gently squeeze garlic heads at the base to remove each clove from its papery skin. Using a fork, mash cloves to form a smooth paste.

Stir cream, thyme and half the garlic paste into the soup. Cook for about 2 minutes, until soup is warmed through. Taste and add additional garlic paste, if desired. Using an immersion blender, carefully process soup until creamy but with some chunks remaining. Alternately, a potato masher can be used to mash some of the potatoes, but the consistency will not be as creamy. Add more broth if necessary to reach desired consistency. Add salt and pepper to taste. Serve soup with garlic chips and chives.

Adapted from Cooks Illustrated, March 2007

I keep thinking spring is just around the corner. That is, until we get hit with another blast of wintry weather. It was cold and rainy here all day yesterday, and that rain eventually turned into snow. I love soup, but I especially love it on cold, snowy nights. We originally planned on making grilled cheese sandwiches to go along with this, but I decided to make croutons instead. This was the perfect meal to warm us up, and it was fun to eat it while watching the snow fall.

This soup is unique in that it doesn’t use any cream (which I realize is obvious from the name). Cream can really drown out that wonderful tomato flavor, so why eat tomato soup if it doesn’t even taste like tomatoes? This soup gets so much flavor from just a few ingredients. I love it when recipes allow the ingredients to shine, and this soup definitely does that. Instead of cream to thicken the soup, sandwich bread is used. It helps tone down the acidity of the tomatoes and also gives the soup a velvety texture. This soup is a far cry from the canned, condensed variety. It’s rich, full of flavor and is incredibly easy to make. Paired with a salad or grilled cheese, or topped with croutons, it makes the perfect meal for wintry nights.

Creamless Creamy Tomato Soup
Ingredients:
1/4 cup extra virgin olive oil, plus more for drizzling
1 medium onion, chopped (about 1 cup)
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
pinch hot red pepper flakes (optional)
1 bay leaf
2 28-ounce cans whole tomatoes packed in juice
1 tablespoon brown sugar
3 large slices good-quality sandwich bread, crusts removed, torn into 1-inch pieces
2 cups low-sodium chicken or vegetable broth
2 tablespoons brandy (optional)
1/4 cup chopped fresh chives

Directions:
In a Dutch oven set over medium-high heat, heat oil until shimmering. Add onion, garlic, red pepper flakes (if using) and bay leaf. Cook for 3-5 minutes, stirring occasionally, until onion is translucent. Add tomatoes and their juices. Mash tomatoes using a potato masher, until tomato pieces are all smaller than 2 inches. Add sugar and bread. Increase heat to high and bring soup to a boil. Once boiling, reduce heat to medium and and cook, stirring occasionally, until bread is completely saturated and beginning to disintegrate, about 5 minutes.

Remove bay leaf, add remaining 2 tablespoons of oil and use an immersion blender to blend the soup until smooth. Stir in broth and brandy (if using). Alternately, transfer half of soup to a blender and add 1 tablespoon of oil. Blend for 2-3 minutes, or until smooth and creamy. Transfer to a large bowl and repeat with remaining soup and 1 tablespoon of oil. Return soup to pot and stir in broth and brandy (if using). Season to taste with salt and pepper and return to a boil. Sprinkle chives over the top of each serving of soup and drizzle with additional olive oil, if desired.

Adapted from Cook’s Illustrated, September 2008

*I’m submitting this post to Branny’s Charity Souper Bowl. For each post she receives, she’s donating $1 to the ASPCA. Since all three of my precious animals are adopted, this is an event that has a special place in my heart. And since I think all my animals are adorable, here are a few pictures. :)

Chloe

Rabb

Abby

(Photos of Chloe and Rabb taken by my wonderful friend Holly.)

This is mine and Eric’s first full winter in Virginia, and it’s quite different than winters in Florida. The temperatures here have been in the teens, and it seems the only thing I want for dinner when it’s cold outside is soup. In fact, Eric and I actually had soup for dinner twice last week. It’s not something we made all that often while living in Florida, but we’ve definitely made up for that since moving here. We have so many favorites, but I was looking for something different than our usual. As luck would have it, I took a break from my meal planning because no recipes were really jumping out at me. I decided to peruse the Williams-Sonoma catalog and ended up discovering this recipe. Go figure. As soon as I saw it, I added it to the meal plan and decided to make it that night. It was the perfect thing to have after decorating our Christmas tree.

If you like fondue, you will love this soup. Flavor-wise, that’s what it reminds me of. It’s incredibly hearty, especially with homemade croutons and crisp pieces of bacon on top. My favorite part was the white truffle oil. Just a small drizzle of it totally transformed this soup, and Eric and I were both amazed at how such a small amount could permeate the soup. The beer adds more of a background flavor, but I could still tell it was there. We used Blue Moon, but any pale ale will work. Just make sure it’s one you like so that you can enjoy some with your meal. Also, I’ve halved the original recipe, as this is one soup that does not reheat very well. Other than that, it was perfect, and we’ll definitely be making it again soon!

If it’s cold where you are, here are some of my favorite soups to help warm you up!
Sausage and Fire Roasted Tomato Soup
Roasted Butternut Squash Soup
Chicken, Corn and Potato Chowder
Taco Soup

Cheddar Ale Soup
Ingredients:
2 thick-cut bacon slices, cut into 3-inch strips
1 tablespoon unsalted butter
1 small yellow onion, diced
1 carrot, diced
1 celery stalk, diced
2-3 garlic cloves, minced
2 tablespoons plus 2 teaspoons all-purpose flour
1/2 cup pale ale
1 1/2 teaspoons Worcestershire sauce
1 cup milk
1 cup chicken broth
3/4 pound sharp cheddar cheese, shredded
salt and pepper, to taste
homemade croutons and white truffle oil, for topping

Directions:
In a Dutch oven or medium pot set over medium-high heat, cook bacon until crisp, about 8 minutes. Transfer to a paper towel lined plate to drain. Reduce heat to medium. Discard all but 1 tablespoon of the fat and add onion, carrot and celery. Cover and cook, stirring occasionally, until the vegetables are soft, about 20 minutes. Add garlic and cook for an additional minute. Sprinkle the flour over the vegetable mixture and continue cooking 3-4 minutes, stirring occasionally. Add the ale and stir constantly for 2-3 minutes. Add Worcestershire, milk and broth and increase heat to medium-high. Once the mixture comes to a simmer, reduce heat to medium-low and allow to simmer for 10-12 minutes. Remove pan from heat.

Using an immersion blender, purée the soup until smooth. Alternately, carefully transfer soup to a blender to purée, working in batches if needed. Return soup to pot and set over medium-low heat. Gradually add cheese by the handful, stirring constantly, until all the cheese is incorporated. Do not allow soup to boil. Taste and add salt and pepper if needed. Ladle soup into bowls and top with bacon, croutons and a drizzle of white truffle oil. Serve immediately.

Makes 3 servings

Adapted from Williams-Sonoma

This was one of the first recipes I ever posted on my blog.  It’s been one of mine and Eric’s favorites for at least four years.  My friend Toni gave me the recipe when we were in college, and I have many fond memories of enjoying this soup with friends.  It’s easy and cheap, two things most college students love.  It also makes quite a bit of food, so it’s great for sharing or having leftovers.  There are some things that I absolutely will not eat as leftovers, but this soup is a big exception.  I think it tastes even better the next day.  This recipe has become a favorite in both mine and Eric’s families, and I’m happy to repost it with a few changes and a better photo.

This soup is incredibly hearty, making it perfect for a chilly night.  The beans and corn give the soup some texture, and the spicy flavor soaks into everything.  The added chipotle makes the soup pretty spicy, so leave it out if you don’t want the extra heat.  I liked the smokiness it provided, and the heat mellows out some when you add cheese and sour cream.  I remember thinking “What, a packet of ranch dressing?” when Toni gave me the recipe, but I can assure you the soup is not the same without it.  I know this recipe goes against my mostly fresh food motto, but some things are just too good to give up.  :)

Taco Soup
*Note: All cans are standard size.
Ingredients:
1 lb. lean ground beef or turkey
1 can dark red kidney beans
1 can light red kidney beans
1 can black beans
1 can Rotel tomatoes
1 can diced tomatoes
1 can whole-kernel white corn
1 chipotle in adobo, minced
1 packet of ranch dressing mix
2 packets of taco seasoning (or 3-4 tablespoons homemade)
shredded cheese, sour cream, green onions and tortilla chips, for serving

Directions:
In a Dutch oven or large pot set over medium-high heat, brown meat until cooked through.  Add one packet of taco seasoning (or 1-2 tablespoons of homemade seasoning) and stir to combine.  Add remaining ingredients, leaving the canned ingredients undrained, and stir well.  If desired, add a small amount of water to thin the soup.  Increase heat and bring to a boil.  Cover and reduce heat to medium-low.  Simmer for at least 20 minutes.  Ladle soup into bowls and top with shredded cheese, sour cream, green onions and tortilla chips.

Serves 6

The weather has started to cool off a bit in Virginia.  Fall is definitely in the air, and I absolutely love it.  On the cold nights, I want nothing more than a hearty soup for dinner.  There’s just something comforting about hot soup on cold nights.  I have so many recipes saved to try, but this one, with a little bit of southwest flair, really jumped out at me.

This chowder is certainly hearty.  It’s got chicken, potatoes and two types of corn.  The green chiles and cayenne give it just enough heat.  Instead of using heavy cream to thicken it, flour and creamed corn are used.  This gives the chowder a rich, thick texture without making it too heavy.  The night we made this, we topped it with bacon, cheddar cheese and scallions.  The next day, when I reheated some for lunch (and when the pictures were taken), I topped mine with cilantro and baked tortilla strips.  Either way you decide to serve it, this chowder will warm you through on those chilly nights.

Chicken, Corn and Potato Chowder
Ingredients:
3 slices bacon
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 cloves garlic, minced
1 can (4 oz.) diced green chiles
5 1/4 cups low-sodium chicken broth
2 cups peeled and diced russet potatoes
1 cup frozen whole-kernel corn
1 can (14 oz.) creamed corn
1/2 cup all-purpose flour
2 cups milk
1 1/2 cups grated sharp cheddar cheese, plus more for serving
1/4 teaspoon cayenne pepper
salt and pepper to taste
thinly sliced scallions or chopped cilantro, for serving

Directions:
-Cook bacon in a large sauce pan over medium heat until crispy.  Remove the bacon to a paper towel lined plate and set aside.
-Add chicken, onion, bell pepper and garlic to the pan with bacon drippings.  Cook, stirring occasionally, for 5 minutes.  Add diced green chiles and continue to cook 1 minute longer.
-Add chicken broth and potatoes and bring to a boil.  Reduce heat, cover and simmer for about 20 minutes, or until the potatoes are tender.
-Add both frozen and creamed corn and stir to combine.
-Place flour in a medium bowl and gradually whisk in milk.  Add the mixture to the soup and bring up to medium heat.  Cook for about 15 minutes, stirring frequently, until the soup has thickened.
-Add the cheese and cayenne.  Taste for seasoning and add salt and pepper if needed.
-Ladle into bowls and serve with desired toppings.
-To make tortilla strips, brush corn tortillas with olive oil.  Cut into strips and sprinkle with seasoning salt.  Bake for about 10 minutes in a 350º oven.

Serves 6-8 (We had two dinner sized portions and several smaller lunch portions.)

Adapted from Cookin’ Canuck

Fall weather is slowly creeping up on us here in Virginia.  Squash is starting to show up at the market, and soon all the gorgeous summer tomatoes will be gone.  Eric and I bought a butternut squash at the farmers market last weekend specifically for making this soup.  I have a feeling we’ll be getting another one this weekend because this soup is too good not to make again.  I can’t wait to make it when cooler weather arrives.

This soup is not your average butternut squash soup.  Sausage and cannellini beans make it thick and hearty.  It gets a good bit of smokiness from the Ancho chili, and the spices add so much earthiness and depth.  The butternut squash is still the star of this dish, but it’s accompanied by several wonderful flavors.  I imagine this soup could turn even the squash haters out there into squash lovers.

This soup can be adapted to your liking.  Eric and I chose to blend the soup before adding the sausage and cannellini beans, but you could certainly blend all of it for an even thicker soup.  Also, the sausage can be easily omitted for a vegetarian entree.  As much as I enjoyed the sausage in this soup, the soup would still be quite delicious and filling without it.

Roasted Butternut Squash Soup
Ingredients:
1 medium butternut squash
olive oil
salt
freshly ground black pepper
1 lb. ground hot Italian sausage
1 small leek, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
3 large cloves garlic, minced
1 Ancho chili, stem removed
2 tablespoons white wine
3 cups vegetable broth
1 tablespoon fresh rosemary
2 tablespoons fresh thyme
2 tablespoons fresh sage
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
dash ground cloves
2 tablespoons heavy cream
2 tablespoons creme fraiche, plus more for serving
1 can cannellini beans, drained and rinsed

Directions:
-Preheat oven to 400º.
-Cut squash in half lengthwise and scoop out seeds and pulp.  Reserve seeds for roasting, if desired.
-Place squash, on a rimmed baking sheet.  Rub cut side with olive oil, then sprinkle with salt and pepper.    Flip over so that the flesh (cut) side is down.  Roast for about 45 minutes, until skin is blistered and flesh is fork tender.
-Meanwhile, toast the ancho chili in a small skillet over medium high heat for about 1 minute, turning often.  Set aside.
-Brown sausage in a medium pot over medium high heat.  Drain sausage and set aside, leaving about 1 tablespoon grease.
-Once squash is cooked and cooled to touch, remove and discard skin.
-Using the same pot as the sausage, sauté the leek, celery and carrot for 2-3 minutes.  Add the garlic and continue sautéing until fragrant, about 30 seconds.
-Use wine to deglaze the pot.
-Add broth, squash, herbs, spices and chili.  Bring to a boil, then reduce heat to a simmer.  Allow to simmer 15 minutes.
-Using a blender, purée soup until smooth.  Return to heat and add heavy cream and creme fraiche.  Season to taste with salt and pepper.  Add sausage and cannellini beans and simmer for an additional 10 minutes.
-Alternately, add sausage and cannellini beans before blending, if desired.
-Top with additional creme fraiche for serving.

Serves 4

Adapted from Mike’s Table

Corn has been in abundance here in Virginia, and Eric and I have had no problem taking advantage of it.  In fact, you’ll likely be seeing a few more corn related posts from me before summer is over.  After getting a massive amount of corn at the farmers market, soup wasn’t the first thing on my mind.  Thankfully, Eric, who has no prejudice against eating soup in the summer, is the one that found this recipe.  Although, since making a tasty batch of Roasted Tomato Soup last month, I’ve realized I am capable of eating soup during the summer (something I always refused to do when we lived in Florida).  This delicious soup has all but cured me of my prejudice against eating soup during the summer.  :)

Eric and I learned something new when making this soup – that corncobs can be cooked to extract more flavor.  Who knew?  We certainly didn’t, but thankfully Dorie Greenspan did.  Between the cob-steeped milk and the fresh corn kernels, this soup was the perfect way to showcase the fresh corn.  With a simple topping of bacon, green onion, corn kernels and a touch of cayenne pepper, this soup is elegant and delicious.  It’s a great way to use corn while it’s still in season, and I’m sure we’ll be making this one again before summer ends.

Summer Corn Soup
Ingredients:
3 cups whole milk
3 ears fresh corn, kernels cut from cobs, cobs broken in half and reserved
2 tablespoons butter
1 large onion, chopped
1 large carrot, thinly sliced
1 celery stalk, thinly sliced
1 large garlic clove, minced
2 cups water
2 large fresh thyme sprigs
2 fresh rosemary sprigs
1 bay leaf
coarse salt
ground white pepper
2 thick bacon slices, diced
1/3 cup fresh corn kernels
1 green onion, thinly sliced
pinch of cayenne pepper

Directions:
-In a medium pot, bring milk and corncobs to a boil.  Remove from heat, cover and let steep.
-Melt butter in a dutch oven or large saucepan over medium heat.  Add onion and a sprinkle of salt and sauté for about 5 minutes, until translucent.  Do not allow onion to brown.
-Add corn kernels, carrot, celery and garlic.  Cook, stirring frequently, for about 10 minutes or until vegetables are soft.
-Add water, herb sprigs, bay leaf and milk (including cobs).  Increase heat to high and bring to a boil.
-Cover partially, reduce heat to low and simmer for at least 20 minutes.
-Meanwhile, prepare garnish by cooking bacon in a small skillet over medium heat.  Once crisped, remove bacon with a slotted spoon and place on a paper towel lined plate to drain.
-Transfer bacon to a small bowl and add corn, green onion and cayenne.  Stir to combine and set aside.
-Remove soup from heat and allow to cool slightly.  Discard corncobs, herb sprigs and bay leaf.
-Working in small batches, puree soup in blender until very smooth.  Using a fine mesh strainer, strain soup back into dutch oven or saucepan, making sure to press on solids to extract as much liquid as possible.  Season to taste with salt and white pepper.
-Place soup over medium heat to rewarm.  Transfer to serving bowls and add garnish.

*Soup can be made up to one day in advance.  Cover and chill until ready to serve.  Garnish can be made up to two hours in advance and left at room temperature.

Serves 6

Adapted from Dorie Greenspan in Bon Appétit, August 2008

Since moving to Virginia, I have discovered a state rich with foodie treasures.  There’s wine – delicious, local wine.  There’s an abundance of farmers markets, which I absolutely love.  Those give us the opportunity to buy fresh and local, and it doesn’t get much better than that.  On a recent trip to the farmers market, Eric and I purchased Hanover tomatoes.  It was the first day they were at the market, and everyone there seemed quite excited about them.  I couldn’t find out much about them, but it seems that Hanover County, Virginia has sandy soil that gives these tomatoes their vibrant red color and delicious flavor.

Not quite knowing what to do with the beautiful tomatoes we purchased, I set off to find a recipe that would really showcase them.  With temperatures over 100 degrees, soup was the last thing on my mind.  However, I decided soup would be the best way to taste the full flavor of the tomatoes.  After all, as Eric pointed out, it’s not like we’d be eating this soup outside.  :)  This recipe was exactly what I was hoping for.  It calls for roasting the tomatoes first, which allows them to caramelize and adds so much depth to their flavor.  The soup was simply fantastic and ended up being the perfect way for me to showcase those awesome Hanover tomatoes.  For serving, I simply cubed a baguette and tossed the cubes in olive oil and garlic and herb seasoning and baked for about ten minutes.  The crunchy, herby croutons were a great complement to the creamy soup.

Roasted Tomato Soup
Ingredients:
2 1/2 pounds fresh tomatoes (Heirlooms or vine-ripened)
6 cloves garlic, peeled
1 medium yellow onion, sliced
1/2 cup extra virgin olive oil
salt and freshly ground black pepper
1 quart vegetable or chicken stock
pinch red pepper flakes
2 bay leaves
4 tablespoons unsalted butter
1/2 cup chopped fresh basil
3/4 cup heavy cream, optional

Directions:
-Preheat oven to 450º.
-Wash and core the tomatoes.  Cut in half and place on a rimmed baking sheet.  Add garlic and onions and drizzle with olive oil.  Season with salt and pepper.  Roast until caramelized, about 20 to 30 minutes.
-Transfer roasted tomatoes, garlic and onion to a Dutch oven or stock pot.  Add 3 cups of stock, red pepper flakes, bay leaves and butter.
-Bring tomato mixture to a boil, then reduce heat and simmer until liquid has reduced by a third, about 15 to 20 minutes.
-Add basil leaves and remove soup from heat.  Transfer mixture to a blender and puree in batches until smooth.  Alternately, use an immersion blender.
-Return soup to low heat.  If desired, add cream and adjust consistency with remaining stock.  Season to taste with salt and pepper.
-Serve garnished with croutons or fresh basil, if desired.

Adapted from Tyler Florence

This soup is rich and gets a great smokiness from the chorizo. The soft potatoes, crunchy corn and crispy chorizo give this soup a wonderful combination of textures and flavors. It’s the perfect way to end a cold day, and it makes fantastic leftovers.

Harvest Corn Chowder with Chorizo
Ingredients:
3 cups fresh corn kernels (from 3-4 large ears) or frozen kernels (thawed and patted dry)
2 cups low-sodium chicken broth
1 tablespoon olive oil
3 ounces smoked Spanish chorizo, cut into 1/4-inch cubes
1 medium sized onion, chopped (about 3/4 cup)
1/2 pound unpeeled red-skinned potatoes, cut into 1/4-inch cubes (about 2 cups)
1 1/4 teaspoons dried thyme
sprinkle cayenne pepper
1 cup half and half

Directions:
-In a food processor or blender, blend 1 1/2 cups of corn and 3/4 cup broth to a coarse puree.
-Meanwhile, heat oil in a large skillet over medium heat.
-Add chorizo and sauté until browned. Transfer to a paper towel lined plate.
-Add onion and remaining 1 1/2 cups corn to skillet.
-Sauté over medium-high heat until onion begins to soften.
-Add potatoes and stir until potatoes begin to soften.
-Transfer to a medium-sized pot and add thyme, cayenne, corn puree and remaining broth.
-Bring mixture just to a boil, then reduce heat to medium.
-Simmer uncovered about 10 minutes or until potatoes are tender.
-Add half and half and chorizo.
-Continue cooking uncovered another 2 minutes until soup is heated through.
-If you prefer the soup to be thicker, allow to simmer an additional 5 minutes.

Serves 4

Source: Bon Appetit, November 2009

The day we made this stew, we had been at the beach with our friends Marlyn and Chris. After being in the sun, we definitely had no desire to come home and cook. Thankfully, we didn’t have to do much in the way of cooking in order to enjoy this. We just put everything in the Crock Pot and let it do all the work. We were both incredibly happy with how it turned out, especially considering the minimal effort involved in making it. The stew was filled with flavor and went perfectly with the cheddar muffins we made to serve alongside it.

This, like most slow-cooker meals, makes a lot of food. We stored some as leftovers for that week and put the rest in the freezer for another time.

Chicken Brunswick Stew
Ingredients:
2 large onions, chopped
6 skinless boneless chicken breast halves
2 (15-ounce) cans cream-style corn
1 (28-ounce) can crushed tomatoes
1 (12-ounce) bottle chili sauce
1 (14.5-ounce) can chicken broth
¼ cup Worcestershire sauce
¼ cup butter, cut up
2 tablespoons vinegar
2 teaspoons dry mustard
½ teaspoon salt
½ teaspoon pepper
½ teaspoon pepper sauce
1 tablespoon sugar

Directions:
-Place onion in a 4-quart slow cooker; place chicken breasts on top of the onions.
-Add corn, tomatoes, chili sauce, chicken broth, Worcestershire sauce, butter, vinegar, mustard, sugar, salt, pepper, and pepper sauce.
-Cover and cook on HIGH for 4 hours or until chicken is tender.
-Remove the chicken and shred; return to stew.
-Mix thoroughly and serve.

Source: Dinner and Dessert

This is the second time we’ve made this soup, and I feel like it could be a weekly meal for us. The fresh basil gives the soup a really fresh and light taste, and the spinach leaves add a great texture. We add the spinach leaves to our individual bowls instead of the soup pot because I can’t imagine the spinach leaves would taste very good in the leftovers. This soup has a ton of flavor without being heavy. It’s also really quick and easy to make on a weeknight.

Sausage and Fire Roasted Tomato Soup
Ingredients:
1/2 tsp of olive oil
1 small onion
1 clove of garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
8 ounces 50% less fat pork sausage
2 1/2 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
3/4 cup uncooked small shell pasta
2 cups bagged baby spinach leaves
2 tablespoons grated fresh Parmesan or Romano cheese
2 tablespoons chopped fresh basil

Directions:
-Heat a large saucepan over medium heat.
-Add 1/2 teaspoon of olive oil to the pan.
-Add onion to the pan and cook until translucent.
-Add sausage, garlic, pepper, salt and red pepper to pan, and cook about 5 minutes or until browned, stirring to crumble.
-Add broth, tomatoes, and pasta to pan and bring to a boil over high heat.
-Cover, reduce heat, and simmer 10 minutes or until pasta is done.
-Remove from heat; stir in spinach until wilted.
-Sprinkle each serving with cheese and basil.

Serves 4.

Source: As seen on Elizabeth’s Edible Experience, originally adapted from Cooking Light.

Thankfully, this attempt came out much better. Not only is it edible, but it actually tastes quite good, too. This is a great, lighter recipe for potato soup. Since you’re being so healthy with the soup, don’t skip the bacon. :)

Loaded Baked Potato Soup
Ingredients:
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour (about 3 ounces)
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extra sharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper

Directions:
-Preheat oven to 400°.
-Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool.
-Peel potatoes; coarsely mash.
-Lightly spoon flour into a dry measuring cup; level with a knife.
-Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended.
-Cook over medium heat until thick and bubbly (about 8 minutes).
-Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts.
-Remove from heat.
-Stir in sour cream and 1/2 cup onions.
-Cook over low heat 10 minutes or until thoroughly heated (do not boil).
-Ladle soup into bowls.
-Sprinkle each serving with cheese, onions, and bacon.
-Garnish with cracked pepper.

Source: Original recipe from Cooking Light, as seen on Just2Good

Eric and I have never really made chili before. I scoured the Internet trying to find one I thought I’d like. I couldn’t find one that seemed to fit exactly, so I just kind of pulled from different recipes. For our first try, I’d say this recipe was a success. We already know that we’d like to add another can of Rotel next time we make it. Other than there being too few tomatoes for me, this recipe was fantastic.

UPDATE: We just had the leftovers with an extra can of Rotel, and it was definitely much better. Not that the chili wasn’t good before, but the Rotel really gave it some extra oomph.

Slow Cooker Four Bean Chili
Ingredients:
1 pound ground, white meat turkey
1/2 white onion, chopped
1 can dark red kidney beans
1 can light red kidney beans
1 can pinto beans
1 can chili beans
1 can Rotel tomatoes (We used original, but you can use whatever heat level you want.)
1 package chili seasoning
1 teaspoon cumin

Directions:
-In a large skillet, brown turkey and onion until turkey is cooked through.
-Add all ingredients to slow cooker. Do not drain the canned ingredients.
-Cook on low for 3-4 hours.
-Walk away and enjoy yourself while dinner cooks itself.
-To serve, top with shredded cheese, onion or whatever you like.

But wait! There’s a surprise in the bottom of my bowl of chili:

Does anyone else do this? Most people I know haven’t heard of putting noodles in the bottom of chili, but I was raised doing just that. Is it a northern thing? My mom was raised in Indiana and my dad in Alabama. My dad swears that my sister and I learned this from my mom’s side of the family. Can anyone clue me in?