January is upon us, ladies, and with it a couple of months of wet cold weather. I don’t know about you all, but in times like this I really enjoy staying indoors, cozy and warm, and enjoying a hot meal with my family. Since January is also National Soup Month, I thought this would be the perfect opportunity to share with you five recipes for soups that my family loves that are sure to warm you up and fill your bellies! Enjoy!
Chicken Tortellini Soup
This recipe is pretty simple yet filling, and some of it can be done ahead of time. The actual cooking itself is less than ten minutes, so it is also a great soup to make on those busy nights when you are go-go-go and need a nutritious meal to throw down.
- Chopped onion, green bell pepper, celery (roughly ½ cup each) (can chop earlier to save time)
- ½ teaspoon Italian seasoning
- One 14oz can diced tomatoes with roasted garlic
- 5 cup chicken broth
- ¼ tsp salt
- ½ tsp black pepper
- One 9oz package chicken tortellini (can substitute other tortellinis of course)
- One package baby spinach
- In a Dutch Oven, saute onion, pepper, celery and Italian seasoning in oil for a few minutes
- Stir in tomatoes, broth, salt and pepper and bring to a boil.
- Stir in tortellini, bring to a boil, then simmer for 8 minutes or so.
- Remove from heat and stir in spinach. Serve and enjoy!
Broccoli Cheese Soup
This thick, hearty soup is sure to please the kiddos, and actually freezes quite well too. I love pairing it with some thick homemade sourdough bread to really soak up all the flavor. One tip: make sure you buy extra sharp cheddar and get a block that you grate itself. The pre-grated/shredded cheese doesn’t melt as well.
- 5 tbsp unsalted butter
- Diced yellow onion (roughly ½ cup)
- 1 garlic clove, diced
- ¼ cup flour
- 2 cups chicken stock
- 2 cups half and half
- One bag broccoli florets (roughly 4 cups)
- Sliced carrots (roughly 1 cup)
- Salt and pepper to taste
- 1 block extra sharp cheddar, grated
- Saute onion in 1 tbsp butter in skillet.
- Add garlic and saute then set aside.
- In a Dutch oven, add 4 tbsp butter, flour and cook until thickened, stirring frequently.
- Whisk in chicken stock and half and half. Simmer for 15-20 minutes.
- Add in onion/garlic mix, and broccoli and carrots. Season with salt and pepper and cook on low/medium heat for another 20 minutes.
- Add in grated cheese and cook until melted. Serve and enjoy!
Shrimp and Potato Chowder
This is a very simple soup to throw together that is incredibly filling. My kiddos aren’t big shrimp fans, so I will serve it to them without the shrimp and then add it in for my husband and I. The hot sauce can be optional, depending on your heat preference.
- 2 tbsp butter
- Chopped green onion (roughly ½ cup)
- 1 and ½ pound diced new potatoes
- 2 cup chicken broth
- 1 and ½ cup heavy cream
- ½ cup dry white wine
- 1 tsp salt
- ¼ tsp black pepper
- 1 pound shrimp (best is gulf brown, fresh, wild caught)
- 2 tsp hot sauce
- Saute green onions in butter in a large Dutch oven.
- Add in potatoes, broth, cream, wine and salt/pepper and bring to boil.
- Reduce heat to simmer and cook for 25 minutes to tenderize potatoes.
- Stir in shrimp and hot sauce and cook for a few minutes. Serve and enjoy!
Crockpot Seafood Chowder
I love this recipe because you basically throw everything into your crockpot and cook for 5 hours. So this is a great option to put together at lunchtime, leave alone and have it ready to eat for dinner when everyone is home. If you want to thicken it up more, you can take some of the juices out and mix with flour and then put back in, or add some heavy cream in place of some of the evaporated milk. For the seafood, pick whatever strikes your fancy. I enjoy shrimp, crabmeat and oysters, but you can also use clams, mussels, bits of white fish, etc.
- 3 cans evaporated milk
- 24 oz chicken broth
- ½ stick butter
- 2 cups dry white wine
- 1 can corn
- Diced potatoes (roughly 2-3 cups)
- Chopped carrots (roughly 1-2 cups)
- 1 tbsp minced garlic
- Salt/pepper to taste
- Seafood (see note above)
- Add all liquids to crockpot and stir together.
- Mix in seasonings and butter.
- Add in seafood and vegetables.
- Cook for 5 hours, stirring occasionally. Serve and enjoy!
Crockpot Beef Bourguignon
Ok so this is really more of a stew than a soup, but it is SO good I had to include it. It is a bit more work but definitely worth the effort, and makes excellent leftovers. This is one you will want to start on in the morning and let cook all day, and your house will smell AH-mazing by dinnertime!
- 5 slices bacon, chopped
- Beef cubes (roughly 1-2 pounds depending on family size)
- 1 cup dry red wine
- 2 cups chicken broth
- ½ cup tomato sauce
- ¼ cup soy sauce
- ¼ cup flour
- 3 garlic cloves, chopped
- 2 tbsp thyme
- Carrots, potatoes, mushrooms, chopped (roughly 1 cup each depending on your preference)
- Cook bacon and put into crockpot.
- Pat dry beef (this helps it brown better), seasons with salt/pepper and brown in oil in skillet. Add to crockpot.
- Add red wine to the skillet. Allow to simmer then slowly add in broth, tomato sauce, soy sauce.
- Slowly whisk in flour to skillet, stirring constantly to thicken.
- Add sauce to crockpot.
- Add in garlic, thyme and veggies to crockpot.
- Cook on low for 8-10 hours. Serve and enjoy!