• Tina Hill

New England Soup Time

Nothing keeps you warm on a cold autumn New England day like a hot bowl of soup. Living in Massachusetts' North Shore means lots of cold and dreary days..perfect for some comfort food. With this being the case, there is almost always homemade soup in my refrigerator. I have a collection of soups that I make on the regular, trusted recipes that have not failed me (basically...easy to make crowd pleasers). I'm going to keep this post short and get right to the good stuff...the recipes. My six go to's:



Chicken Soup - Nothing beats a cold day like a hearty and healthy chicken soup. I love making this because every one of my family members enjoy this classic. I've simplified it so that anyone can make this staple soup.


Ingredients:


2 48 oz. cans chicken broth

2 split chicken breasts, skins on

3 cups of sliced carrots

2 cups sliced celery stalks

2 potatoes, peeled and diced into 1" pieces

1 bag Barilla cheese tortellini


  1. In a 4-quart sauce pan, cook your chicken breasts in the chicken broth until cooked through (roughly 30 minutes - but slice through chicken to make sure breasts are not pink inside. If pink, make a few slashes with knife and cook for an additional 5 minutes). When cooked through, place in a dish and set aside. Cut into bite size pieces.

  2. With a sieve, remove any funky skin or brown residue.

  3. Put your carrots, celery, and potatoes in the soup and cook on medium high for 20 minutes.

  4. Add your tortellini and cook cook for 10 minutes.

  5. Add your cut up, boneless, and skin-free chicken to the soup and enjoy with a side of homemade bread. *Recipe below


Tomato Basil Soup - Love this recipe so much!! Tomato soup has been a favorite since I was a little girl. This soup is delish with a side of *homemade bread, croutons, or a grilled cheese sandwich.



Ingredients:


1 tablespoon olive oil

1/2 cup onion, chopped

2 garlic cloves, minced

2 1/2 cups chicken broth

2 (28 ounce) cans crushed tomatoes *(I use Tuttorosso crushed tomatoes - green can)

1 tablespoon granulated sugar

3/4 cup light cream

1/4 cup fresh basil, chopped

1 1/2 teaspoon fresh parsley, minced

1 teaspoon dried oregano

1/2 cup Reggiano parmesan cheese, grated

salt and pepper to taste

croutons for garnish


  1. In a 3-quart sauce pan, heat olive oil over medium heat, then add chopped onion and sauté until translucent, for about 2-3 minutes. Add garlic and sauté for one more minute while stirring constantly.

  2. Add chicken broth, crushed tomatoes, and sugar. Bring to a simmer and cook uncovered for 20 minutes.

  3. Stir in light cream, basil, parsley, and oregano. Bring soup back to a simmer and cook for 5 minutes on low heat.

  4. Add grated Reggiano parmesan cheese and stir well.

  5. Season to taste with salt and pepper and serve with your favorite croutons


Best Ever Pumpkin Soup - Pumpkin pie lovers...hello!!!! I discovered this recipe in a magazine (a long time ago) and made a few modifications to make it perfectly-fabulously delicious!



Ingredients:


3 tablespoons olive oil

2 cloves garlic, chopped

2 medium potatoes, peeled and diced

1/2 teaspoon ground nutmeg

6 cups low-sodium chicken stock

1/2 cup finely grated Reggiano Parmesan cheese (DO NOT SKIMP..GET THE REAL STUFF)

1 15 oz. can 100% pure pumpkin (I use Libby's)

1/4 cup pure maple syrup

2 teaspoons ground cinnamon

salt and pepper to taste

* raw pumpkin seeds (pepitas) - sauteed in 1 tablespoon of olive oil for 2 minutes for garnish)


  1. Heat 2 tablespoons of olive oil in a 3-quart saucepan over medium heat. Add onion, garlic, potatoes, and nutmeg. Season lightly with salt and pepper and sauté until onions are translucent (10 minutes or less).

  2. Add 3 cups chicken broth, cover pan, and reduce heat to medium low. Simmer until potatoes are very soft (20 minutes).

  3. Working in batches, puree potato mixture in blender or food processor until smooth; then return to pot. *Do not put mixture in blender all at once or steam will cause lid to burst!! I cracked the lid and ruined my food processor this way!

  4. Whisk in remaining 3 cups of broth, pumpkin, maple syrup, and Reggiano parmesan.

  5. Add salt and pepper to taste and heat on medium low for 10 min.

  6. Ladle into bowls and top with pepitas!


Ramen Meatball Soup - Love this super easy kids' favorite.


Ingredients:


2 14.5 oz. cans of chicken broth (or a 32 oz. container)

3 medium carrots, sliced into rounds

3 medium celery stalks,thinly sliced

half a 10 oz. bag prewashed spinach

8 ounces ground lean beef (making 12 or more 1" meatballs)

2 3 oz packages ramen noodles (without seasoning packets)

1 tablespoon chopped *fresh parsley

grated Reggiano parmesan cheese for garnish


  1. In a 3-quart sauce pan, bring chicken broth and 2 cups of water to boil over high heat. Add meatballs, carrots and celery, return to boil, and reduce heat to low. Cover and simmer until meatballs are done and vegetables are tender (10 minutes).

  2. Stir in spinach and ramen noodles and cook until noodles are done (3 minutes). Add more broth if soup is too thick.

  3. Sprinkle with chopped parsley and serve with Reggiano parmesan.


Mexican Corn Chowder - I was lucky to get this tasty Mexican theme recipe from my neighbor Erin. I've only made a few revisions.


Ingredients:


2 tablespoons olive oil

1 large onion,chopped

1 medium green pepper, chopped

1 garlic clove, crushed

1 28 oz. can diced tomatoes (I use Hunts Natural)

2 cans cream style corn

1 1/2 cups frozen corn

2 cups chicken broth

1 cup milk

2 cups cooked chicken, bite size pieces

1 tablespoon taco sauce (or taco seasoning)

1/2 cup shredded monterey cheese (or cheddar)

tortilla chips


  1. Heat 2 tablespoons of olive oil in a 4-quart saucepan over medium heat. Add onion, green pepper, garlic and sauté for 5 minutes until vegetables are tender.

  2. Add diced tomatoes and blend well. Stir in remaining ingredients except cheese. Bring to a boil, reduce heat, and simmer for 15 minutes.

  3. Stir in cheese and cracked chips to serving bowls.


Pasta Fagioli - All I can say is yum, yum, yum...carb overload...and who cares! This Italian, very filling, soup is a favorite of my girls.


Ingredients:


2 tablespoons olive oil

3 stalks celery, chopped in small pieces

1 onion chopped, in small pieces

1 tablespoon dried basil, salt and pepper

2 cans 28 oz. crushed tomatoes

2 cups chicken broth

2 potatoes, peeled and cut in small bite size pieces

1 can cannellini beans

2 cups ditalini pasta


  1. Heat 2 tablespoons of olive oil in a 4-quart saucepan over medium heat. Add onion, celery, and dried basil. Sauté for 5 minutes until onions are translucent.

  2. Add cans of crushed tomatoes, chicken broth, and potatoes. Cook for 15 minutes.

  3. Add beans, pasta, and cook until potatoes and pasta are cooked thru. 15+ minutes.



**Easiest homemade bread EVER!!! 3 Ingredient Beer Bread is a perfect soup companion


Ingredients:


3 cups of self rising flour

1/4 cup sugar

1 can of room temperature beer

1 tsp kosher salt (optional)


  1. Mix all in bowl with mixer and then with hands. Batter will be very sticky. Put in a bread loaf pan that has been treated with a non sticking spray. Cook for 350°F at 50 minutes or until knife inserted comes out clean.


Bon appétit peeps!


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