5 Soup Recipes Everyone Will Love

Happy Sunday everyone! This weekend Cody and I took all the kids to Florida for their fall break and we have had such a blast! There really isn’t a more magical place than Disneyworld and I love watching all the kids just light up with excitement. 🙂 I am definitely not complaining about getting another dose of summer weather before winter hits in Utah! The colder weather has me craving some really good homemade soups and of course I wanted to share with you guys my favorite new recipes from Pinterest!

recipe via pinterest

WHITE BEAN SOUP WITH BACON CRUMBLES

| Makes: 2-4 servings|

Ingredients:

• 4 slices bacon, chopped
• 1 sweet onion, diced
• 2 garlic cloves, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 2 (14-ounce) cans cannellini beans, drained and rinsed
• 3 cups low sodium chicken stock
• 1/2 teaspoon salt
• 1/2 cup half and half

Spiced browned butter:

• 4 tablespoons unsalted butter
• 1/4 teaspoon curry powder
• 1 pinch of ground cardamom

See directions here

howsweateats.com

recipe via pinterest

BUTTERNUT SQUASH APPLE SOUP

| Makes: 8 servings|

Ingredients for soup:

• 2 tablespoons olive oil
• 2 medium yellow onions, chopped (about 3 cups total)
• 2 large butternut squash (about 5 pounds total), peeled and diced into chunks
• 4 medium or 3 large apples (I like using a mix of sweet apples such as McIntosh or Golden Delicious and tart such as Granny Smith or Cortland), peeled, cored and roughly diced
• 3-4 cups low sodium chicken stock, divided
• 1 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

For the sage parmesan croutons:

• 6 cups 1-inch cut sourdough or whole grain bread cubes (use a hearty, crusty loaf—you’ll need about 6 thick slices total)
• 3 tablespoons olive oil
• 2 tablespoons minced fresh sage
• 1/2 teaspoon kosher salt
• 3 tablespoons freshly grated parmesan

Directions here

wellplated.com

recipe via pinterest

WHITE CHICKEN LASAGNA SOUP

| Makes: 8-12 servings|

Ingredients:

recipe via pinterest

CHICKEN ENCHILADA SOUP

| Makes: 4-6 servings|

Ingredients:

• 2 large chicken breasts, raw and thawed
• 1 10oz can red enchilada sauce
• 1 14oz can black beans, rinsed and drained
• 1 14oz can corn, drained
• 1 4-7oz can diced green chiles
• 1 14oz can diced tomatoes, with juice
• 1 14oz can chicken stock
• 1 TBS minced garlic
• 1 tsp salt

• chopped cilantro
• tortilla strips
• sour cream
• shredded cheese
• avocado

See directions here

lmld.org

recipe via pinterest

TOMATO BASIL PARMESAN SOUP

| Makes: 4-6 servings|

Ingredients:

• 2 15-ounce cans diced tomatoes
• 1 10-ounce can tomato sauce
• ¼ cup fresh basil, finely chopped
• 3 teaspoons minced garlic
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 medium white onion, diced
• 1 cup heavy cream
• 4 cups chicken or vegetable broth
• 2 cups shredded parmesan cheese

• 3 tablespoons butter
• ¼ cup flour
• 1 cup heavy cream OR half & half

See instructions here

lecremedelacrumb.com

PIN NOW – SAVE FOR LATER:

xx,

Christine