Soup has its place in the world. My world more specifically, in my belly, in the winter.
It has been frigid and we’ve been battling winter colds around here. Nothing is more comforting on a cold day than soup. So, we are sharing our warm-the-world playbook of soup recipes. PLUS – get toasty with a bonus recipe for Chili-Garlic Bread at the bottom. Guaranteed to round out and round up any bowl of soup.
Save your veggie scraps – they are flavor gold!
First, let’s start with the basics – a good soup needs a good base. Learn how to make your own broth at home – in a crock pot! with scraps! Check out: Not a Recipe: Broth or Stock at Home
Deconstructed Soup – All the ingredients laid out & ready to toss in the pot
Now, for Soup 101. Everyone should know how to make soup without a recipe. You basically just toss everything in a pot and cook it, right? Right. Not a Recipe: Soup
Lemon Rice Soup
Looking for something fast? Look no further than this Lemon Rice Soup. Add some shredded chicken to make it a little extra filling.
The finished soup, rich, buttery, piping hot with a hint of sweet. Sooooo good.
What about a simple Onion Soup? The key is in the caramelizing – learn how to do it right.
You can’t eat stew without some good bread
For a heartier option go for Greg’s slow cooker Beef Stew – always a classic, always delicious.
Pumpkin Sage Chili
A warming bowl of Chili sounds amazing right about now, no? Our has Pumpkin and Sage keeping company.
Turkish Lentil Soup
A good vegetarian choice is a soup we met in Istanbul this summer – a Turkish Lentil Soup.
Red Pepper and Cauliflower Soup – before it meets with an immersion blender
Finally, my favorite soup that Greg has ever concocted? This Bell Pepper Cauliflower Soup. Not to be missed – I mean it!
I love a great crusty loaf of bread
Nothing goes better with soup that a piece of garlic toast. This is the version we’ve been making this past couple of months. We discovered Chili Beak Chili Oil and I have been a little obsessed – putting it in everything.
We are huge fans of Chili Beak Chili Oil – I’ve been putting it in everything from pasta sauces, salads, to topping pizza with it.
I mixed some of the chili oil with fresh garlic and a bit of olive oil and brushed it onto thick slices of toast. They go straight under the broiler until they are toasty, browned and hot.
Nothing beats fresh garlic for garlic bread
It is well worth making extra – an entire loaf really. It makes an incredible sandwich the next day.
Ingredients
- 1 Loaf of Crusty Bread
- 1 teaspoon Chili Oil
- 3-4 Cloves Fresh Garlic, minced
- 3 tablespoons Olive Oil
Method
- Slice the bread extra thick. Lay it flat on a baking sheet
- Mix the Chili Oil, Minced Garlic and Olive Oil together in a small bowl.
- Bruch the garlic/chili mix over the slices of bread.
- Pop the baking sheet into the over under the broiler. Broil for 1-3 minutes until the bread is toasty and the chili and garlic fragrant. Watch it closely - it will burn quick.
