Cooking with Tammy Kelly: Comforting Seasonal Soups for the Holidays

Hello, World!

There is nothing more appealing on a chilly day than a warm hearty bowl of soup, and the holidays are the perfect time to enjoy one. With company coming soup is an easy filling option to make ahead or to quickly assemble. Pair with a grilled cheese or some saltine crackers and everyone will leave happy!

Try some of these thick hearty recipes out on your holiday guests.

Chicken Gnocchi Soup

(Credit for this recipe goes to my friend and neighbor Michele Ragaglia, it was a big hit at Book Club and Super Bowl)

¼ cup butter

1 tablespoon olive oil

1 yellow onion, diced

1 cup carrot, sliced

3-4 cloves garlic, minced

1/3 cup all-purpose flour

2 chicken breasts or 4 chicken thighs, cooked and diced

1 cup heavy cream

5-6 cups chicken broth

1 package potato gnocchi, 16 ounces, Michele usually cuts the gnocchi in half

1 cup fresh spinach

1 teaspoon thyme

Salt and pepper

For the Chicken, cook, season and dice chicken, set aside

To Sauté Vegetables. in a Dutch oven, melt butter and add oil. Add the diced onion, sliced carrot and celery. Stir occasionally until vegetables soften but still have a bite a bite, add garlic, plus a pinch of salt and the thyme.

To Make a Roux, add flour to the vegetables, stir well and let the flour cook for a couple of minutes.

Gradually pour in one cup of stock and stir constantly, add the additional 4 cups of stock, continuing to stir. The mixture will begin to thicken, continue to stir for 5 minutes.

Add the chicken and gnocchi and cook for another 5 minutes, continuing to stir.

To Finish with Cream, reduce heat to low. Add cream and spinach (coarsely cut); mix well.

The soup will continue to thicken if left on heat; add ½-1 cup of additional stock, if the soup becomes too thick.

Taste for seasoning and add salt and pepper as needed.

Serve with crusty bread and enjoy!

Quick and Easy Broccoli Cheddar Soup

4 tablespoons unsalted butter

1 medium onion, chopped

½ teaspoon salt

Freshly ground black pepper

2 garlic cloves, minced

¼ cup all-purpose flour

2 cups whole milk

2 cups vegetable broth

3 cups chopped broccoli florets

1 large carrot, finely chopped

½ teaspoon Dijon mustard

2 heaping cups shredded cheddar, best if hand shredded

Optional, homemade croutons for topping

Homemade Croutons

¼ cup extra-virgin olive oil

2 garlic cloves, smashed

8 thick slices country bread, about 4 cups cubed

Sea salt

Dried parsley or oregano

For the soup, melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt and several grinds of black pepper and cook, stirring for 5 minutes, or until softened. Stir in the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden. Slowly pour in the milk, whisking continuously.

Add the broth, broccoli, carrot, and mustard and stir to combine. Simmer for 15 to 20 minutes or until the broccoli is tender.

Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy. Season to taste and serve with croutons, if desired.

For the homemade croutons, preheat the oven to 350 degrees and line a large baking sheet with parchment paper.

In a small saucepan, gently heat the olive oil and smashed garlic until aromatic, about 1 minute. Remove from the heat.

Cut the bread into cubes and place them on the baking sheet. Remove the garlic from the saucepan and drizzle the garlic oil over the bread. Sprinkle with sea salt, toss to coat, and spread the bread in a single layer on the baking sheet. Bake for 10 – 18 minutes or until golden brown and crisp. Cooking time depends on how crispy you like your croutons. Sprinkle with dried parsley or oregano.

Philly Cheesesteak Soup

(Adapted from a Delish recipe)

Loaded Baked Potato Soup with a Kick

6 slices thick cut bacon

1 onion, chopped

2 cloves garlic, minced

Salt and black pepper

2 tablespoons butter

¼ cup all-purpose flour

4 cups low sodium vegetable or chicken broth

4 potatoes, peeled and diced

2 cups milk

1/3 cup salsa Verde

1/3 cup sour cream

1 cup shredded cheddar cheese

½ cup fresh cilantro, chopped

Optional chopped green onion for serving

Cook the bacon over medium heat until crisp, allow to cool and chop. Reserve 1 tablespoon of bacon grease.

To the same pan add the onion and cook 5 minutes, add the garlic. Stir in the butter and flour, cook 1 minute. Pour in the broth and add the potatoes. Partially cover and simmer over heat for 15-20 minutes, until the potatoes are very soft. Use a potato masher to mash about ½ of the potatoes, leave out some to be chunky.

Stir in the milk, salsa Verde, sour cream, and cheddar cheese. Cook 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the fresh chopped cilantro.

Serve with desired toppings, sour cream, shredded cheese, green onions, chopped crispy bacon and cilantro.

Creamy Lasagna Soup

1 pound Italian sausage

½ pound of ground beef

1 onion, chopped

Salt and pepper to taste

1, 28 ounce can crushed tomatoes

2 cups marinara sauce

4 cups low sodium beef or chicken broth

1 pound lasagna noodles

1 cup heavy cream

1 cup shredded mozzarella

½ cup shredded parmesan

Chopped basil for serving

Brown the sausage, beef, and onions, about 5-10 minutes.

Add the crushed tomatoes, marinara sauce, and broth. Season with salt and pepper. Cook 10 minutes until thickened slightly. Stir in 2 cups of water and bring to a boil.

Add the spinach and pasta, cooking until soft, about 10 minutes. Stir in cream and both cheeses.

Serve with additional Parmesan cheese and fresh basil.

Hello, World!