Taste of Home Soups Mini Binder
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About this ebook
Discover our Top 100 beloved soups recipes for this chill-chasing comfort food. The original one pot meal, save time and money and get your family to eat more veggies! Enjoy masterful shortcuts that give you homemade meals fast, or prepare old-fashioned from-scratch favorites like Chicken-n-Dumplings or New England Clam Chowder
RECIPES INCLUDE:
Quick Italian Wedding Soup
Vegetarian Chili
Cream of Asparagus Soup
Microwave Minestrone
Curried Pumpkin Apple Soup
Tomato Bisque
Chicken-n-Dumplings
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Taste of Home Soups Mini Binder - Editors at Taste of Home
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Pictured on title page: Cream of Cauliflower Soup
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TABLE OF CONTENTS
Copyright
The Ultimate Comfort Food
Stock Your Pantry!
All-Time Classics
Beans, Pasta & More
Cream Soups, Bisques & Chowders
Stews & Chili
Chilled Soups
Indexes
General Index
Alphabetical Index
The Ultimate
Comfort Food
Soup is a magic food. It has become a symbol of healing for both the body and the soul. The original melting pot, soup is a dish that brings friends and families together. In every culture around the world, there has been a richly flavored pot simmering above a fire.
For the home cook, the beauty of soup is its versatility. A soup is a great way to feed a large family or a party of two. Make a big pot of soup on Sunday night, and you’ll feast on the leftovers for the rest of the week—especially since soups are often even better on the second day. Soup can lead off the meal as an appetizer, be a main course when served with a salad or a big hunk of crusty bread or even make a surprising appearance as a cool, sweet dessert.
Now Taste of Home Soups brings you 100 recipes that let you explore a wide range of options, from elegant bisques to hearty stews to refreshing chilled delights. Get ready to dive in, try new recipes and fill your bowl!
STOCK YOUR PANTRY!
When it comes to pulling together a fantastic soup, having core ingredients on hand is essential. With these staples in the pantry, you can create your own masterpiece on short notice.
BROTHS/STOCKS:
Chicken, beef and/or vegetable
HERBS/SPICES/SEASONINGS:
Spices/Seasonings: Peppercorns, bay leaf, kosher salt, Worcestershire sauce
Dried herbs: Basil, coriander, cumin, oregano, rosemary, sage, tarragon, thyme
FRESH VEGETABLES:
Carrots, celery, garlic, onions, potatoes
OILS:
Olive oil, canola oil
CANNED GOODS:
Tomatoes: Crushed or diced, sauce, paste
Beans: Kidney beans, black beans, white beans (great northern, cannellini, navy)
NONPERISHABLES:
Dried lentils, dried beans, pasta, noodles, rice (long grain white and/or brown)
A BIT OF HEAT:
Hot pepper sauce, chili powder, cayenne pepper, red pepper flakes
5 TIPS FOR GREAT SOUP
1. The flavors in many soups—meat (especially meat on the bone), garlic, onion and bay leaves—benefit from long cooking times. Give your soup plenty of time to simmer.
2. Some ingredients lose their flavor with extended heating. Add any ingredients with dynamic flavors, such as fresh herbs, later in the cooking process.
3. Salt teases out the ingredients' flavors, so add a small amount early in the cooking process. But cooking concentrates salt's flavor, so be sparing to start, and salt to taste just before serving.
4. Dress up your soup with a garnish, such as chopped nuts or fresh herbs, slivered fresh vegetables, sliced green onions, croutons, shredded cheese or crumbled bacon. A drizzle of flavored oil makes a simple and elegant finish.
5. Most savory soups are even better the next day. If time permits, make your soup the day before serving.
ALL-TIME
CLASSICS
CORN CHOWDER
I’ve had this chowder recipe for more than 30 years, and the whole family really enjoys its cheesy corn taste. It makes a big pot—definitely enough for seconds.
—LOLA COMER MARYSVILLE, WA
PREP: 30 MIN. • COOK: 30 MIN. • MAKES: 15 SERVINGS (3 3/4 QUARTS)
6 bacon strips, chopped
3/4 cup chopped sweet onion
2 1/2 cups water
2 1/2 cups cubed peeled potatoes
2 cups sliced fresh carrots
2 teaspoons chicken bouillon granules
3 cans (11 ounces each) gold and white corn, drained
1/2 teaspoon pepper
7 tablespoons all-purpose flour
5 cups 2% milk
3 cups shredded cheddar cheese
1 cup cubed process cheese (Velveeta)
1. In a Dutch oven, cook bacon and onion over medium heat until the onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the potatoes are tender.
2. Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.
OH-SO-GOOD CHICKEN SOUP
I came up with this soup one weekend when my wife and I were hungry for something better than the standard. The first attempt turned out fantastic, and now I’ve got the recipe down to 20 minutes.
—CHRIS DALTON MUNDELEIN, IL
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
4 cans (14 1/2 ounces each) reduced-sodium chicken broth
2 cups uncooked bow tie pasta
1 tablespoon olive oil
1 pound boneless skinless