5 Favorite Comforting Soups

0

Oh baby, it’s (getting) cold outside!!! 

While I love Southern California’s hard-to-beat weather – 70 & sunny nearly everyday – I very much enjoy my boots, sweaters, scarves and nice, big, delicious, HOT bowl of soup on a cold, crisp Winter evening.  

I LOVE to cook and recently tackled the world of soups!!!  Who knew it was so easy to make delicious, homemade, soups that can feed a family of four and then some! Since my husband is not a huge fan of soup, I usually make enough to last me a couple of days, and then freeze the rest so I have a nice, healthy meal on the fly.  

Here are FIVE of my new favorite comforting soups!!!

ENJOY! 

1. Lentil & Spinach Soup

INGREDIENTS:
-2 teaspoons olive oil
-1/2 medium yellow onion, diced (about 1 cup)
-2 medium carrots, peeled and diced (about 1 cup)
-1 medium stalk celery, diced (about 1/2 cup)
-4 medium cloves garlic, minced (about 2 tablespoons)
-2 teaspoons ground cumin
-1 teaspoon ground turmeric
-1 teaspoon dried thyme
-1 teaspoon kosher salt + more to taste
-1/4 teaspoon freshly ground black pepper+ more to taste
-1 cup dry lentils, rinsed well in cold water
-4 cups low-sodium vegetable broth (I did add a little water at the end) 
-8 ounces (about 6 cups) baby spinach

DIRECTIONS:

1️⃣Saute the oil, onions, carrots, celery until tender. 

2️⃣Add the garlic, cumin, turmeric, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.

3️⃣Add the lentils and pour in the broth. Stir. 

4️⃣Cover and let simmer for 30-45 minutes, or until lentils are tender 

5️⃣At the very end, Stir in the spinach. 

6️⃣Taste and add additional salt and pepper if desired. Serve.

2. Butternut Squash Soup 

INGREDIENTS:
-1 tablesppon Earth Balance Coconut Spread
-2 carrots, washed and diced
-2 celery stalks, washed and diced
-1 small red onion, diced
-4 cups cubed butternut squash, fresh or frozen 
-3 cups vegetable broth (I usually get low-sodium broth) 
-1 cup unsweetened coconut milk (refrigerated) 
-1/2 teaspoon ground black pepper 
-1 teaspoon fresh thyme

DIRECTIONS:

1️⃣Heat coconut spread in a large soup pot.  Add carrots, celery, and onion.  Cook until veggies being to soften and onion turns translucent, about 3-4 minutes 

2️⃣Stir in butternut squash, vegetable broth, coconut milk and pepper.  Bring to a boil, reduce heat and simmer until butternut squash is fork-tender, about 30 minutes.  Use an immersion blender if you have one to puree soup (or pour into a blender in small batches) 

3️⃣Top with a pinch of fresh thyme and pumpkin seeds.  Serve. 

3. Tortellini Tomato Soup with Italian Sausage and Spinach

INGREDIENTS:
-1 tablespoon vegetable oil 
-1 pound of Italian sausage
-1/2 cup diced onion
-1 tablespoon minced garlic
-1  28oz can crushed tomatoes
-1  32oz. box of vegetable or chicken broth 
-2 tablespoons fresh chopped basil 
-1 teaspoon salt 
-1/2 teaspoon pepper
-1 package tortellini (fresh or frozen) 
-1 cup packed fresh spinach

DIRECTIONS:

1️⃣Heat a large, heavy bottomed pan over medium-high heat. Heat vegetable oil and add diced onion. Sauté until onions are soft

2️⃣Crumble Italian sausage and garlic with the onion. Cook until sausage is no longer pink.

3️⃣Stir in crushed tomatoes, vegetable (or chicken) broth, basil, salt and pepper. Bring to a boil, reduce heat to low, and cover. Let soup simmer for 20-30 minutes.

4️⃣Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.

5️⃣Top with shredded parmesan and serve. 

4. Chicken Tortilla Soup

INGREDIENTS:
-1 tablespoon olive oil
-½ onion, diced
-4 garlic cloves, minced
-2 cups chicken broth
-1 (10 ounce) can enchilada sauce (medium)
-1 cup crushed tomatoes
-1 (15.5 ounce) can black beans, drained and rinsed
-1 cup frozen corn
-½ teaspoon cumin
-¼ teaspoon paprika
-¼ teaspoon black pepper
-2 cups shredded chicken breasts, cooked (I actually got a rotisserie chicken and shredded/cut it all up for this dish)
-1 tablespoon lime juice (about half of a lime)
-1 tablespoon fresh cilantro, chopped
-avocado for garnish, if desired
-tortilla strips for garnish, if desired
-cilantro for garnish, if desired

DIRECTIONS:

1️⃣Add oil to a large saucepan.

2️⃣Add in onion and saute for 2-3 minutes. Add in garlic and cook for 1 minute.

3️⃣Pour in chicken broth, enchilada sauce, crushed tomatoes, black beans, corn, cumin, paprika and pepper. Bring to a simmer and cook for 10 minutes.

4️⃣Stir in precooked shredded chicken and warm through.

5️⃣Take off of the heat and add in lime juice and cilantro.

6️⃣Serve immediately and garnish with avocado, tortilla strips or cilantro if desired.

5. Turkey (or Chicken) Pot Pie 

 

INGREDIENTS:
-1 box of Pillsbury refrigerated pie crusts 
-1/3 cup of unsalted butter 
-1 cup white onion, diced 
-2  10.5oz. cans of Cream of Chicken 
-1 cup of milk 
-1/2 teaspoon of Salt 
-1 teaspoon of pepper (or less depending on taste buds) 
-1/2 teaspoon garlic powder
-1 package of frozen mixed vegetables, thawed slightly 
-2 1/2 cups of shredded turkey or chicken, cooked 

DIRECTIONS:

1️⃣Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

2️⃣Add butter to a large saucepan and let melt through. Add in onion and saute for 2-3 minutes. Add in frozen vegetables and cook for about 5 minutes.

3️⃣Stir in Cream of Chicken and milk.  Add in salt, pepper, and garlic pepper. Let simmer for 2 minutes. 

4️⃣Stir in precooked shredded turkey or chicken and let simmer for another 5 minutes or so.  

5️⃣Fill your pie crust, and top with the second crust.  Be sure to cut slits to allow it to breathe.  

6️⃣Bake for 40-50 minutes or until the crust is golden brown.  Let sit for about 5 minutes after and then serve! 

There you go!! Some of my favorite comforting soups! If you make any of my recipes, please share them on Corona Moms Blog and tag @happyandhealthymama!!! I’d love to see your final masterpieces! Enjoy and of course, serve with a glass of wine! 😉 

 

Previous articlePictures with Santa at Tyler Mall, Riverside
Next articleDonuts with Santa {Event Recap 2018}
Heather is a born and raised Southern California girl gone Texas, who has a strong love for her family, friends, coffee, wine, food, amazing smelling candles, and sunshine. Although she always thought she would live in California forever, close to everyone and everything she knew, Heather took a leap of faith when her husband since 2010, Sean, informed her that his company was relocating to Allen, Texas. Heather and Sean moved to McKinney in January 2016 with their curly-haired, spirited, Lightning McQueen-obsessed, toddler son, Luc (joined the world in October 2014) and their obnoxious, Puggle, Teemu. She is enjoying every moment of her experience in North Texas and building friendships that she believes will last forever. A former advertising professional, Heather is now a stay-at-home, work-from-home (part time) mom, wife, friend, and follower of Christ, growing her faith each and everyday. She recently started studying to get her real estate license and is very ambitious to begin a new career that allows her the freedom to build her own business, while enjoying all of the little things that everyday motherhood and life have to offer. She loves to eat and has a passion for cooking, but believes that there is always a little “something” to add to any recipe she finds to make it her own. She loves fitness and living an all-around healthy lifestyle. When everyone in the house goes to bed, you will find her with a glass of wine or a cup of coffee (decaf of course, that late at night) in her hand, editing her daily iPhone photographs for her family in California, Instagram, and Facebook, while “pinning” the night away. You can find Heather at Happy & Healthy Mama and follow her on Instagram @happyandhealthymama.