There’s nothing better than a pot of soup to warm your belly and share with loved ones in the middle of Winter. Here are four of our favorite soup recipes, courtesy of Festival Foods, for you to make at home.
Loaded Baked Potato Soup
Ingredients
Cooking spray
- Place onion, garlic, baked potato flesh, and broth in a slow cooker coated with cooking spray and season with salt and pepper. Cover and cook on low for 8 hours or high for 4 hours.
- Mash mixture with a potato masher and stir in milk and 6 oz. cheese. Cover and cook on high for 20 minutes or until mixture is thoroughly heated. Taste and adjust seasoning, if necessary.
- Ladle soup into bowls. Top with Greek yogurt and remaining cheese. Sprinkle with bacon and chives.
Cheeseburger Soup With Burger Bun Croutons
Ingredients
3 hamburger buns, cut into 1-inch cubes
1 lb. Best Yet Lean Ground Beef
3 Tbsp. olive oil
2 cloves garlic, minced
2 stalks of celery, diced
2 carrots, grated
1 white onion, diced
1 tsp. Worcestershire sauce
3 Tbsp. all-purpose flour
4 cups unsalted beef broth
2 cups skim milk, plus additional as needed
2 russet potatoes, peeled and cubed
2 cups shredded cheddar cheese, plus additional for garnish
Salt, to taste
Black pepper, to taste
Dill pickle slices, for garnish
Sliced cherry tomatoes, for garnish
Directions
- Preheat oven to 400°F. Spread hamburger bun cubes out in a single layer on a baking sheet. Bake for about 10 to 15 minutes or until golden. Set aside.
- In a medium skillet, cook ground beef over medium-high heat for about 3 to 5 minutes or until browned. Drain excess fat and set aside.
- In a large pot, heat olive oil over medium heat. Add garlic, celery, carrots, onion, and Worcestershire sauce. Cook for 2 to 3 minutes or until vegetables are tender and onions are translucent.
- Whisk in flour and cook for about 1 minute or until mixture is slightly browned. Add beef broth and milk gradually, whisking throughout, and cook for about 5 minutes or until mixture thickens slightly. Add potatoes and stir to combine.
- Bring mixture to a boil, then cover, reduce heat, and simmer for about 12 to 15 minutes or until potatoes are tender. Stir in ground beef, cheese, salt, and black pepper. Add milk if soup is too thick and stir until desired consistency is reached. Garnish with additional cheese, croutons, dill pickles, and tomatoes, and serve.
Creamy Tomato Basil Bisque
Ingredients
1 Tbsp. olive oil
- In a large saucepan, heat olive oil over medium-high heat. Add garlic and ¼ cup basil. Cook until garlic is fragrant, about 1 to 2 minutes.
- Add tomatoes and chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 10 minutes. Add sugar, Kemps Heavy Cream, butter, and remaining ¼ cup basil and stir, cooking until butter is melted. Garnish with Parmesan cheese and serve immediately with crusty bread if desired.
Turkey Noodle Soup
Ingredients
1 Tbsp. canola oil
Directions
- Heat canola oil in a large stock pot to medium-high heat. When hot, add carrots, celery and onion and cook, stirring, until starting to soften, about 10 minutes.
- Add turkey breast and sauté 2-3 minutes.
- Add chicken broth, egg noodles, oregano, basil and ground black pepper. Turn heat up to a boil, then turn down to medium-high and simmer for 15-20 minutes, until noodles are cooked through. Adjust seasoning, if necessary.
- Soup can remain on low heat until ready to serve.
