Comfort food is the best. Comfort soup can help you warm up after a chilly day, help you relax and unwind after a long day or make you feel better and help relieve the cold or illness you have. Soup seems to be the ultimate comfort food. Soup is warm, filling and full of good stuff to replenish your body and quench your hunger. The chicken broth in many soups has been found to actually help to fight a cold and the flu off. Broth can also soothe a cough or sore throat. It can help put you to sleep and rest better.
Here are some of the best comfort soup recipes:
Quick and Easy Chicken Noodle Soup
INGREDIENTS
- 1 tablespoon butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 4 (14.5 ounce) cans chicken broth
- 1 (14.5 ounce) can vegetable broth
- 1/2 pound chopped cooked chicken breast
- 1 1/2 cups egg noodles
- 1 cup sliced carrots
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt and pepper to taste
DIRECTIONS
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
One Pot Potato Soup
INGREDIENTS:
4 peeled potatoes
1 small onion
4 green onions
1 garlic clove
3 tbsp butter
3 cups chicken broth
3/4 cup whipping cream
1 cup milk
dash white pepper
DIRECTIONS:
1. Chop the potatoes, onions and green onions. Finely chop the garlic clove.
2. In heavy skillet, lightly saute the onions and garlic.
3. Add the potatoes and chicken broth. Simmer until the potatoes are tender.
4. Mash the potatoes, onions and garlic with a potato masher. Add the cream, milk, salt and pepper and heat through.
Cheddar Cheese Soup
INGREDIENTS:
3 tablespoons butter
1 large red bell pepper, coarsely chopped
1/4 cup all-purpose flour
1 teaspoon dry mustard
1 can (13 1/2 ounces) chicken broth
1 can (13 1/2 ounces) vegetable broth
1 can evaporated milk
4 cups (1 pound) cheddar cheese, cubed
1 cup thinly sliced scallions
DIRECTIONS:
1. Melt the butter in a heavy 3-quart saucepan. Add the peppers, and cook over medium heat, stirring often until just softened, about 4 minutes. Stir in the flour and mustard. Cook, stirring 1 minute. Slowly whisk in the broth, then cook, stirring often, until the soup comes to a boil and thickens slightly. Stir in the milk and return to just boiling.
2. Take the pan off the heat and add the cheese, 1 cup at a time, stirring until each cupful is melted. Stir in the scallions. Season to taste with salt and pepper. Serve immediately or let cool, and refrigerate up to two days before serving.
3. Reheat very gently and do not let the soup boil or the cheese may separate. This recipe makes 4 to 6 main course servings. You can add any type of vegetable, such as broccoli florets or asparagus tips. Herbs such as thyme or sage can also be added.
Shepherd’s Stew
INGREDIENTS:
3 medium potatoes, peeled and diced
2 small onions, chopped
2 16 oz can red kidney beans
1 lb ground beef extra lean
1 6 oz can low-sodium tomato paste
1 10 oz package frozen kernel corn
1 16 oz can chopped tomatoes
salt
pepper
DIRECTIONS:
1. In a large pot, saute the onions and the beef until the onions are translucent and the beef is no longer pink.
2. Add the tomato paste and cook for 10 minutes.
3. Add the rest of the ingredients to the pot, and simmer on low until the flavors are combined and the potatoes are tender, about 8 to 10 minutes.
Tomato Soup
INGREDIENTS
- 1 (14-ounce) can chopped tomatoes
- 3/4 cup extra virgin olive oil
- Salt and freshly ground black pepper
- 1 stalk celery, diced
- 1 small carrot, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 bay leaf
- 2 tablespoons butter
- 1/4 cup chopped fresh basil leaves
- 1/2 cup heavy cream, optional
DIRECTIONS
Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.
