Description
A delightful collection of hearty soups including classic tomato basil and comforting chicken noodle, perfect for warming up on chilly days.
Ingredients
- Fresh tomatoes or canned tomatoes
- Fresh basil
- Cream or coconut milk
- Chicken or roasted chicken
- Noodles (egg, whole grain, or gluten-free)
- Low-sodium broth
- Onion (yellow or shallots)
- Garlic
- Bruschetta bread
- Mushroom (cremini or portobello)
- Cheese (Parmesan or mozzarella)
- Herbs (thyme, oregano, parsley)
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat. Sauté one chopped onion and three cloves of minced garlic until translucent and fragrant.
- Add two cans of diced tomatoes, 1 cup of vegetable or chicken broth, and a handful of fresh basil leaves. Bring to a simmer for about 20 minutes.
- Use an immersion blender to purée the soup until smooth. Stir in a splash of cream just before serving.
- In the same pot, add diced chicken breast and brown slightly, then add 6 cups of low-sodium chicken broth, incorporating 1 cup each of chopped carrots and diced celery.
- Bring to a gentle boil, add noodles, and simmer until tender, about 10-12 minutes.
- Preheat oven to 400 F (200 C), slice and arrange baguette rounds on a baking sheet, drizzle with olive oil, and toast for about 5 minutes.
- Mix diced tomatoes, minced garlic, and chopped fresh basil for bruschetta topping.
- For stuffed mushrooms, preheat oven to 375 F (190 C), combine chopped mushroom stems with cream cheese, herbs, and breadcrumbs to fill caps, then bake for 20 minutes.
Notes
Soups often taste better the next day. Prepare in advance for deeper flavors. Customize your soup with spice blends or additional vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 40mg