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Soup season is officially here. With the temperatures dropping, the sun setting early, and COVID-19 keeping us at home, we have more time than ever to prep our own meals. This time of year, nothing sounds quite as fulfilling as a delicious and hearty bowl of soup when lunch or dinner time rolls around. So, don your apron and pick out your spices, because soup-cooking time is finally here. We've rounded up a variety of delicious soup recipes featuring organic California produce and ingredients from our favorite food bloggers based in the Golden State.
This super-easy chicken noodle soup recipe from the SoCal-based blog A Thoughtful Place will definitely have you coming back for a second round. Requiring only a total of 35 minutes of prep and cook time, this recipe can be fit into even the busiest of schedules.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 6
Ingredients
1 tablespoon olive oil
½ cup celery, chopped
½ cup onion, chopped
1 cup carrots, chopped
1 clove garlic, minced
20 ounces chicken stock or broth
20 ounces vegetable broth
¾ pound shredded chicken
2 cups extra-wide egg noodles
½ teaspoon dried basil
1 bay leaf
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon pepper
Directions
1. Heat the olive oil in a large pot over medium.
2. Add celery, onion, and carrots. Cook until tender.
3. Add garlic and stir for one minute.
4. Pour in chicken stock and vegetable broth. Add in the rest of the ingredients. Bring to a boil.
5. Reduce heat to low and let the soup simmer for 25 minutes before serving.
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Jesse Tyler Ferguson (yes, that Jesse from Modern Family) and Julie Tanous run the food blog Food Between Friends from their homes in the Golden State. They've blessed us with this deliciously creamy butternut squash soup recipe that's sure to impress even the pickiest eater in the family.
Prep time: 15 minutes
Cook time: 40–50 minutes
Total time: 55–65 minutes
Servings: 4–6
2 medium-sized California winter squash, cut in half and seeds removed
3 tablespoons olive oil, divided
1 tablespoon fresh thyme leaves
1 large onion, trimmed and cut into half-inch slices
2 cloves garlic, minced
1-inch piece of ginger, finely chopped
1 teaspoon ground cumin
1 teaspoon turmeric
½ teaspoon ground coriander
3 ½–4 cups chicken or vegetable stock
1. Preheat the oven to 400 degrees. Rub the squash halves with two tablespoons of olive oil and place them skin side down on a baking sheet. Sprinkle squash with salt and thyme leaves, then roast it for 25 to 35 minutes, or until the squash is easy to pierce with a fork. Remove from the oven and allow the squash to cool.
2. Heat one tablespoon of olive oil in a large saucepan. Add the onions and a pinch of salt to the pan, then cover it. Cook over medium heat for about 15 minutes, stirring occasionally. Add the garlic, ginger, cumin, turmeric, and coriander, cooking for another three minutes or so.
3. Pour in the chicken stock and bring to a boil. Once the mixture is boiling, reduce the heat to low and simmer for five minutes. Turn off the burner, and cover the saucepan with a lid.
4. Meanwhile, scoop out the squash meat with a spoon and add it to a blender.
5. Add the onion-chicken stock mixture and blend until smooth.
6. Strain the soup through a fine-mesh strainer and serve immediately.
We trust that anything our beloved California-based celebrity chef Chrissy Teigen makes is a hit—and this potato leek soup is no exception. Get ready to bookmark your new go-to soup recipe after your first spoonful.
Cook time: 40–45 minutes
Total time: 60 minutes
Servings: 4
2 large or 3 medium leeks
4 tablespoons unsalted butter
3 garlic cloves, minced
2 teaspoons salt
½ teaspoon white pepper
A pinch of ground nutmeg
3 medium white potatoes, peeled and cut into bite-sized pieces
4 cups chicken broth (or vegetable broth)
½ cup heavy cream
3 tablespoons vegetable oil (optional)
1. Using a sharp knife, carefully cut the leeks in half lengthwise—until you reach the center, to keep leeks intact. Run them under cold water until thoroughly cleaned.
2. Thinly slice the leeks, keeping the white and pale green parts separated from the darker green part.
3. Over medium heat, melt the butter in a large saucepan. Add the white and pale parts of the leeks and cook, stirring occasionally, for about five minutes.
4. Add in garlic, salt, white pepper, and nutmeg. After two minutes of stirring, add the potatoes and cook until the leeks are softened. However, make sure the potatoes are still tender-firm. Don’t stop stirring.
5. Add the broth and bring to a boil over medium-high heat. Once boiling, reduce the heat to low. Cover and simmer until the potatoes soften. This should take about 30 minutes.
6. Blend the soup for about two minutes until thick and creamy in texture. Stir in the heavy cream.
Optional Crispy Leek Topping
7. Heat vegetable oil over medium-high heat in a large skillet. Add the separated and chopped dark green leeks to the hot oil. Cook until crispy. Then, sprinkle on top of the soup.
If you’re looking for a healthy and hearty vegetable soup that tastes just like the one your mom used to make, you’ve come to the right place. This vegan recipe from Detoxinista will have you and your family eating more veggies with none of the complaints.
Cook time: 30 minutes
Total time: 45 minutes
1 tablespoon extra virgin olive oil
1 ½ cups yellow onion, chopped
2 cups carrots, chopped
1 cup celery, chopped
3 cups mushrooms, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
3 tablespoons tomato paste
3 tablespoons all-purpose flour
2 cups gold or red potatoes, chopped
4 cups water
1 can green jackfruit
2 teaspoons sea salt
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 cup peas
1. In a large pot, heat olive oil over medium-high heat. Add onion, carrots, celery, and mushrooms, and sauté until they start to soften.
2. Add garlic, thyme, and tomato paste, and stir for one minute. Add flour, and stir to coat the vegetables.
3. Add potatoes and water. Bring to a boil.
4. Meanwhile, shred the jackfruit with your fingers and rinse to remove brine. Add jackfruit to the pot along with the salt, soy sauce, and balsamic vinegar.
5. Once the soup is boiling, reduce the heat to low and cover the pot. Simmer for 25 to 30 minutes, or until the potatoes are soft. Remove lid and add peas.
6. Adjust seasoning if desired, and serve warm.
The look of this French onion soup is mouthwatering alone, not to mention the wonderful smell that accompanies it. Topped with two types of melted cheese, this classic soup from the Los Angeles-based food blog Damn Delicious hits the spot.
Cook time: 65 minutes
Total time: 1 hour and 20 minutes
¼ cup unsalted butter
5 medium-sized sweet onions, sliced
6 cups beef stock
4 sprigs fresh thyme
2 bay leaves
2 teaspoons white wine vinegar
Salt and pepper
12 thin slices of fresh baguette
1 cup Swiss cheese, shredded
1 cup Gruyère cheese, shredded
1. Melt the butter in a large pot over medium heat. Add onions, and cook for about 30 to 40 minutes, until deep golden brown and caramelized. Stir in garlic, then stir for another minute.
2. Stir in beef stock, thyme, and bay leaves. Bring to a boil. Once boiling, reduce heat and let it simmer, stirring occasionally, for about 15 to 20 minutes. Remove and discard thyme sprigs and bay leaves.
3. Stir in white wine vinegar; season with salt and pepper to taste.
4. Preheat oven to broil. Place baguette slices onto a baking sheet. Place the baking sheet in the oven, and bake bread until golden brown on both sides.
5. Divide the soup into ovenproof bowls. Top with baguette slices (make sure the soup is completely covered). Sprinkle cheese on top, and place inside the oven. Cook until the cheese is melted, and serve immediately.
This is a taste of Italy in a bowl. Topped with some freshly grated Parmesan and Italian parsley, this minestrone soup from the SoCal blog Entertaining With Beth is easy and delicious.
Prep time: 45 minutes
Total time: 1 hour and 15 minutes
Servings: 8
1 onion, diced
1 cup zucchini, chopped
1 (15-ounce) can cannellini beans, rinsed and drained
½ cup cherry tomatoes, sliced in half
½ cup green beans, cut in half in pieces
1 ½ cups small shell pasta
1 cup red potatoes, chopped
10 cups vegetable broth
¼ cup tomato paste
3 cloves garlic
2 tablespoons dried oregano (or dried basil)
1 teaspoon salt
½ teaspoon freshly cracked pepper
½ cup grated Parmesan
½ cup fresh parsley, chopped
Instructions
1. In a saucepan over medium heat, sauté onion until soft and see-through.
2. Add the rest of the ingredients—except for the Parmesan and parsley—and simmer uncovered for about 20 to 30 minutes, until the potatoes and pasta are soft.
3. Garnish with cheese and parsley. Serve immediately.
This enchilada chicken tortilla soup is a deliciously unconventional take on the classic we all know and love. Adrianna Adarme, the author of the Los Angeles food blog A Cozy Kitchen, provides us with the ultimate soup recipe for a chilly night-in.
Total time: 40 minutes
Servings: 3–4
2 chicken breasts
Salt
2 tablespoons olive oil
½ yellow onion, chopped
3 garlic cloves, chopped
3 cups chicken broth, divided
15 ounces of enchilada sauce (homemade or canned)
2 tablespoons vegetable oil
2–3 tortillas, cut into strips
Optional toppings
½ avocado, diced
A handful of cilantro
½ cup radishes, sliced
A handful of sliced green onions
½ cup cotija cheese
1/2 cup crema
1. Preheat the oven to 350 degrees. Sprinkle the chicken breasts with salt, and place on a lined baking tray, then bake for 30 to 35 minutes. When done, shred with two forks.
2. Set a medium-sized pot over medium heat, and add olive oil. When slightly warmed, add onion, garlic, and a few pinches of salt. After five minutes of cooking, remove and add the mixture to a blender. Add two cups of chicken stock, and blend until smooth.
3. Pour the mixture back into the pot. Add the remaining cup of chicken broth and (homemade or canned) enchilada sauce. Bring to a simmer and cook for an additional 15 to 20 minutes.
4. Adjust spices according to taste. Add the shredded chicken to the soup, and stir.
5. Pour into bowls and add your desired optional toppings.
A creamy pumpkin soup with a kick—thanks to the added habanero pepper— will definitely satisfy spicy-food lovers. Shared by the Bay Area-based food blog Kitchen Confidante, this flavorsome delight takes fewer than 30 minutes to cook and is absolutely divine. (And if spicy food isn’t your thing, you can simply leave out the habanero sauce.)
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20–25 minutes
½ cup onion, finely diced
2 cloves garlic
14 ounces pumpkin puree (fresh or canned)
3 cups chicken stock
2–3 teaspoons Tabasco habanero sauce
½ teaspoon curry powder
¼ teaspoon paprika
¼ cup coconut cream
Pumpkin seeds, for garnish
1. Warm olive oil over medium-low heat in a medium-sized pan. Add onions and garlic, and cook until the onions are wilted, stirring occasionally.
2. Stir in the pumpkin puree and chicken stock. Whisk until blended. Then, raise the heat to medium-high and bring the soup to a boil.
3. Stir in the habanero sauce, curry powder, paprika, salt, and pepper to taste. Lower the heat and let the mixture simmer for another three to four minutes.
4. Place mixture in a blender and blend. Adjust the spices if needed.
5. Pour into bowls. Then, drizzle in coconut cream and top with pumpkin seeds. Serve warm.
Rounding out our list of soothing soups is the popular (for good reason) tomato soup—and we’ve managed to find a recipe that is healthy, vegan, no-cook, and has only five main ingredients. Do you think that sounds too good to be true? There’s more. This tasty recipe by Kathy Patalsky of Healthy Happy Life features a side of, get this, grilled cheese croutons.
Total time: 20 minutes
Servings: 3
25 ounces crushed tomatoes
2 tablespoons vegan butter
2 tablespoons nutritional yeast
½ cup cauliflower
Olive oil
1 tablespoon agave syrup (optional)
Salt and black pepper (optional)
Red pepper flakes (optional)
2 slices plain white bread
2 slices vegan cheese
2 tablespoons extra virgin olive oil
1. Blend the tomatoes, garlic, vegan butter, nutritional yeast, and cauliflower together in a food processor until smooth.
2. Taste and add spices according to your preferences. Pour mixture into a pot and heat over medium.
3. Meanwhile, heat a pan over medium-high and add olive oil. Prepare grilled cheese sandwiches as you normally would. Then, place sandwiches into the pan and cook for two to minutes, flipping to brown both sides. Remove and slice into tiny pieces.
4. Pour the soup into bowls, and place the croutons on top.
5. Serve and enjoy. If you need to reheat the soup, you can do so on the stove or in the microwave.
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