Photos by Jamie Alexander
There is nothing better than entering your house after a long day out in the cold and smelling your warm dinner that’s almost done cooking in the crockpot. Soup and winter are a classic combination, and these comfort soups will hit the spot perfectly. Grab a bowl and curl up with some soup in front of the crackling fire (or virtual fire if you’re like me and don’t have an actual fireplace)! These soups taste best if you’re feeling as cozy as possible.
OL
Roasted Red Pepper, Tomato, and Smoked Gouda Bisque
INGREDIENTS:
3 boneless, skinless chicken breasts
6 cups chicken stock
2 tbsp olive oil
1 yellow onion, diced
1 jalapeno, diced
2 ribs celery, diced
4 cloves garlic, minced
2 10oz. cans diced tomatoes with green chilies
1 tsp oregano
1/2 tbsp cumin
1/2 tbsp paprika
Juice of 1 lime
1/2 cup cilantro leaves – chopped
INSTRUCTIONS:
1. Heat olive oil in a medium pan before adding onion, celery, jalapeno, and garlic. Cook over medium heat until onions are translucent.
2. Add raw chicken breast to the bottom of the crockpot, before topping with cooked vegetables and all other ingredients besides lime and cilantro.
3. Cook ingredients in the crockpot on high for four hours, or low for eight hours. After cooking, shred the chicken and stir in lime juice and cilantro. Serve warm!
Optional garnish: avocado, tortillas, sour cream
OL
OL
Lasagna Soup
INGREDIENTS:
1 lb Italian sausage
1/2 lb ground beef
2 tbsp olive oil
1 yellow onion
4 garlic cloves, minced
6 cups chicken broth
1/8 cup tomato paste
2 14.5oz cans diced tomatoes (fire roasted)
2 tsp dried oregano
2 tsp dried basil
1/2 tsp red pepper flakes
salt & pepper to taste
2 bay leaves
8oz mafalda pasta (rigatoni, bowtie, or chopped up lasagne are good substitutions)
INSTRUCTIONS:
1. Heat olive oil in a medium pan over medium-high heat. Add the sausage and ground beef, and break it up in the pan as it cooks. Once it begins to brown, add the onion, garlic, oregano, dried basil, salt & pepper. Once the onion is translucent and the meat is browned, stir in tomato paste and let cook about a minute.
2. Transfer the meat mixture into the crockpot before adding diced tomatoes, chicken broth, and bay leaves. Cover and cook on low for eight hours or high for four hours.
3. When there is about 30 minutes left of cooking, stir in pasta and allow to cook to al dente.
4. Serve warm with fresh basil, ricotta/parmesan mixture, red pepper flakes, and shredded mozzarella.
Optional garnish: mix an even amount of ricotta cheese with parmesan cheese and add a dollop to the soup. It’s great mixed in right before serving! I also recommend fresh basil and shredded mozzarella as additional garnishes.
OL
OL
Chicken Lime Soup
INGREDIENTS:
3 boneless, skinless chicken breasts
6 cups chicken stock
2 tbsp olive oil
1 yellow onion, diced
1 jalapeno, diced
2 ribs celery, diced
4 cloves garlic, minced
2 10oz. cans diced tomatoes with green chilies
1 tsp oregano
1/2 tbsp cumin
1/2 tbsp paprika
Juice of 1 lime
1/2 cup cilantro leaves – chopped
INSTRUCTIONS:
1. Heat olive oil in a medium pan before adding onion, celery, jalapeno, and garlic. Cook over medium heat until onions are translucent.
2. Add raw chicken breast to the bottom of the crockpot, before topping with cooked vegetables and all other ingredients besides lime and cilantro.
3. Cook ingredients in the crockpot on high for four hours, or low for eight hours. After cooking, shred the chicken and stir in lime juice and cilantro. Serve warm!
Optional garnish: avocado, tortillas, sour cream
