Tag: Soup

Chrissy Teigen’s Parmesan Minestrone Soup Is Here For You

Welcome to this year’s Piglet Community Picks! Until the Piglet Tournament of Cookbooks kicks off in March, we’ll be posting weekly reviews of the best new books you cooked from in 2018—written by you. To see other reviews, head here. And to catch up on the books that made it into the main tournament, look no further.

I first decided to purchase the sequel to Cravings: Recipes for All the Food You Want to Eat by Chrissy Teigen because in the first book, I found so many recipes that my family and I enjoyed. But when I first picked up her second book, Cravings: Hungry for More, and started reading through it, I wasn’t initially taken with it like I was the first one.

Then I started to really look at the recipes and read through her stories, and I saw how much added depth and complexity this book has. In the introduction to Cravings: Hungry for More, Chrissy states that it is a much different book than her first, because of the family and lifestyle changes she experienced in the time between: More travel and new foods; contending with the different aspects and challenges of postpartum life; further growing her family, with another baby on the way. Chrissy says that she “grew up” between her first and second books, and I certainly felt that growth.

The book is laid out in a very clear manner, by subject, starting with breakfast and brunch and ending with a few sweets. There’s also a specific chapter on Thai food (called “Thai Mom”) that includes the family recipes that Chrissy’s mom cooked for her during her childhood. This is a collection of very approachable recipes with ingredients that are easy to come by; not to mention, instructions on how to handle any less easy-to-come-by items, like fresh lemongrass.

In her first book, Chrissy unabashedly professes her love for pantry staples and ready-to-eat items, such as deli ham, white bread, and canned beans. Knowing this, I wasn’t totally surprised by what I found in the Parmesan Minestrone Soup with Chili Mayo Toasts recipe: “This version is like the soup you get in the can that you always love, only a little fresher (though, yes, hello, it’s me, Chrissy, and I use three cans in the recipe).”

This was the first dish that I tried, and it turned out to be a very hearty and extremely flavorful soup. I did have to make some adjustments based on Chrissy’s suggestions in the recipe (as well as my own preferences in the kitchen). Chrissy lists canned green beans and cannellini beans in the ingredients, but does offer the substitution of fresh green beans and added water in place of the canned. I thought the combination of fresh green beans and canned cannellini beans was a good compromise.

However, unfortunately she doesn’t account for the difference in salt between fresh and canned beans—especially since the recipe also uses vegetable or chicken broth and a cup of Parmigiano-Reggiano cheese, every little speck of salt can add up. If you’re not paying attention and tasting along the way, this can lead to a very salty dish.

The salad recipes are wonderful, all using fresh and very flavorful ingredients. The first one I chose to make was the Roasted Carrot and Avocado Salad with Lime Dressing. This is a very pretty salad and it’s super easy to make: You simply toss the carrots in a quick oil-and-garlic marinade, and roast them until caramelized. Then you arrange the carrots over a bed of baby lettuce and sliced avocados, drizzle a zingy lime dressing over the whole mixture, and top with crunchy roasted pepitas. The salad is light, fresh, and so simple, and I loved it.

Chrissy has added tips to almost every recipe, which I think is great and such a helpful feature for the average home cook. For example, as I was gearing up to make the Roasted Butternut Squash & Pomegranate Salad with Garlicky Honey-Dijon Dressing, I encountered the perfect tip: “How to Seed A Pomegranate Without Staining Your Life Red!”

Chrissy instructs us to fill a bowl with cold water, cut the pomegranate in sections, submerge the sections in the cold water, and break apart the seeds from the pith. When you do this, the pith will mostly float to the top, and the seeds will sink. Skim off the floating pith and drain the water, and there you have pomegranate seeds. Why didn’t I think of that? (Chrissy also gives the option of using finely-diced green apple instead of pomegranate seeds, if they’re not in season or you don’t like them. So helpful.)

Though I only got a chance to try a few dishes for now, I am so excited to delve a little deeper into this book. There are so many gems still to cook—especially in the Thai section—that I’m sure will have an equally lovely back story.

“In typical Chrissy fashion (I call her by her first name because we are, of course, friends—in my mind), this follow-up to her first Cravings cookbook is filled with simple, delicious recipes, adorable pics of baby Luna (just wait till you see her in a matching avocado one-piece), and many, many stories we can all relate to.” —Erin Alexander

“Chrissy Teigen’s recipes are so good, and so unfussy. It’s a really nice break to cook dishes written by the genius behind potato chip-crusted Cheesy Jalapeño Tuna Noodle Casserole and Yellow Cake Baked Oatmeal.” —Heather Nabers West

“Chrissy Teigen is really making me a better cook.” —Jess Hali

Have you cooked from Cravings: Hungry for More yet? Let us know your favorite recipe in the comments!

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Please Stop Putting Noodles in Your Noodle Soup

A couple months ago, I was developing a recipe for two-ingredient chicken noodle soup. This is just the sort of challenge that my weekly column, Big Little Recipes, loves—making chicken stock about the chicken, not the onion and celery (and carrot and bay leaves and peppercorns). And yet: What turned out to be the most thought-provoking wasn’t the chicken stock at all. It was the noodles.

When do I cook them? And where? And how?

The most logical approach is: To make noodle soup, add noodles to soup. In other words, cook the noodles in the broth itself, then ladle the whole shebang into a bowl and serve. Not only does this sidestep another dirty pot, but it infuses the noodles with flavor. Win-win, right?

I wasn’t so sure. First, what happens to the leftovers? The good news is, broth is more than happy to hang out in the fridge or freezer. The bad news is, the noodles are not happy to hang out in the broth in the fridge or the freezer. Even by tomorrow morning, they’ll be swollen, soggy, and mushy. (Just think about when you cook noodles for even a few minutes too long.)

And what about the seasoning? If you’re cooking egg noodles in chicken broth, they’ll take on a subtle chicken-iness. But I’m more concerned about the salt. Whenever I cook pasta, I estimate a heaping tablespoon kosher salt per quart of water. It goes without saying: This would be waaaaaay too salty for a broth. So, if you cook the noodles in the broth, either the broth needs to be oversalted, or the noodles will be bland.

By cooking noodles in a separate pot, you’re giving them the best chance to become the best version of themselves—well salted and well cooked. After boiling the noodles, I like to drain them, add a portion to each bowl, and ladle broth (and whatever is in the broth) on top. Then, the broth and noodles can be stored in the fridge separately—and still-perfect noodle soup can be repeated for days to come.

Now that’s a win-win.

How do you make noodle soup? Tell us in the comments!

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Thai Coconut Curry Chicken Noodle Soup Recipe · i am a food blog i am a food blog

Ever since I bought a little package of Thai red curry paste, I’ve been red currying all the things. I’ve done red curry potatoes, red curry chickpeas, and even red curry dipping sauce for fries. I’m surprised that Mike and I aren’t red from all the red curry paste we’ve been eating. I can’t get over how good it is. And really, it’s so much easier opening a package than getting out a mortar and pestle to make curry paste from scratch.

The funny thing is, I really like making things from scratch. So why is it that when there’s a convenient alternative, I go for the alternative? Is it a metaphor for my life?! Do I always take the easy way out but profess to try do do difficult things? The thing is, I kinda think it’s true. I am not the greatest when I’m learning new things. I always complain and it’s a real pain for me (and everyone around me) when I’m trying to learn a new skill.

Speaking of skills, Mike and I have been doing a lot of logic puzzles lately. We got into them a couple of years ago and did them all the time but after a while we stopped. When we first started I was a whiney mess, complaining about how difficult they were. But after I got the hang of it, I came to love logic puzzles. There’s something very satisfying about them. Anyway, I guess in a round about way I’m saying, it’s good to do hard things and learn new things and basically live life instead of just coasting.

Not that I’m against coasting. I mean, this was one of those mindless recipes where you throw everything in a pot, set it and forget it. Sometimes it’s just what you need, I guess.

Anyway, we crushed this bowl: it was spicy and creamy and full of the good stuff. The chicken is tender and hearty, the noodles chewy, the lime bright and fresh. And while the egg ribbons and crunchy bits are completely optional, they add a lot of textural and taste contrast too. Maybe if you’re looking to do something new, give egg ribbons a try if you haven’t. They’re really simple but so satisfying. Should I put up a quick tutorial?

Hope you guys are having an awesome weekend so far 🙂

khao soi thai coconut curry noodle soup | i am a food blog

khao soi thai coconut curry noodle soup | i am a food blog

khao soi thai coconut curry noodle soup | i am a food blog

khao soi thai coconut curry noodle soup | i am a food blog

khao soi thai coconut curry noodle soup | i am a food blog

15 Minute Khao Soi: Thai Coconut Curry Chicken Noodle Soup Recipe
serves 2

  • 2 cups no sodium chicken broth
  • 14 ounce can coconut milk
  • 1-2 tablespoons red curry paste
  • 1/2 inch piece ginger, thinly sliced
  • 2 cloves garlic, crushed
  • 1 large chicken breast
  • 1 tablespoon fish sauce, or to taste
  • 1 tablespoon light brown sugar, or to taste
  • 2 portions egg or ramen noodles
  • sliced shallots
  • lime wedges
  • cilantro

Optional Toppings:

  • egg ribbons
  • crispy wonton strips

In the Instant Pot insert, add the chicken stock, coconut milk, red curry paste, garlic, ginger, and chicken breast. Cook on high pressure for 5 minutes.

While the Instant Pot is doing it’s thing, slice the shallots, cut the lime, and wash the cilantro. If you’re using any extra toppings, prep them now. Cook and drain your noodles and divide them between two deep bowls.

When the Instant Pot is done, quick release the pressure. Carefully remove the chicken and shred. Add the chicken to the bowls with the noodles.

Stir the fish sauce and brown sugar into the soup. Taste the soup and adjust the seasoning with fish sauce, sugar, and curry paste if needed, then divide evenly between the two bowls.

Finish with lime and cilantro and enjoy!

Note: If you don’t have an Instant Pot, you can make it in a regular pot on the stove. Add the chicken stock, coconut milk, red curry paste, garlic, ginger, and chicken breast to a pot and bring to a simmer over medium heat. Continue to simmer until the chicken is cooked through, about 10-15 minutes, depending on the size of the chicken breast. Continue with the remaining steps.

khao soi thai coconut curry noodle soup | i am a food blog

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Green Lentil Soup with Curried Brown Butter

One of my favorite cold-weather soups – green lentils (or split peas), topped with a curried brown butter drizzle, and pan-fried paneer cubes. Some of you might recognize it from Super Natural Every Day.
Green Lentil Soup with Curried Brown Butter

It’s a soup I revisit often, and these photos are outtakes of it that ran in an early issue of Kinfolk magazine. I did a short little essay about winter (volume two!), and it ran alongside with some pictures Wayne and I contributed. 

Green Lentil Soup with Curried Brown Butter

Here’s the deal. The magic here is the curried brown butter drizzle. Don’t skip it. Also, a good chunk of hearty sourdough really elevates the whole experience. Or! Some good naan or paratha.

Green Lentil Soup with Curried Brown Butter

You can certainly explore a vegan version though. You could infuse some olive oil or coconut oil with spices, and brown some tofu in place of paneer. A different beast, but also really good. Not brown butter good on the flavor front, but still good. 😉Green Lentil Soup with Curried Brown Butter

I also want to note there are some great variation ideas down in the comments. 

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Ginger Sweet Potato Soup with Crispy Farro

Ginger Sweet Potato Soup with Crispy Farro

Post sponsored by Bob’s Red Mill. See below for more details.

I feel like not much needs said beyond winter and soup. It’s almost a testament to how creative one can be during the cooler months: just how many different soups can I make? This sweet potato soup is minimal on ingredients but features one of my favorite things with leftover grains: make them crunchy.

In this case, I’m using Bob’s Red Mill Farro. It brings the perfect warm, nutty flavor and it’s a great way to use up small amounts of leftover grains.

Cream-based Winter Soups

While I’m always down for a delicious creamy bowl of broccoli or cauliflower soup, my favorite is using brightly colored squash and sweet potatoes. The earthy flavor paired with solid spices and herbs is always a winning combination.

However, you can easily swap out the sweet potato for something else. Try butternut squash or sometimes when I’m in a hurry, I like to pan-fry the garlic/ginger then use pumpkin puree (about 3 cups worth).

Ginger and Garlic: the power couple

When it comes to soups, I like to keep the flavors simple. Time and again, in different variations, I come back to ginger/garlic. So simple yet so good. This might also be that I’m obsessed with the ginger flavor in everything I can get. So soup makes sense!

You could easily use onions or shallots with or in place of the garlic. I will say, however, that they ginger is the main flavor. It’s a bit harder to replace but you could just leave it out and up the amount of alliums you use.

Bob’s Red Mill Farro

When it comes to soups, I need something crispy on top. Croutons and nuts/seeds are the first obvious choice. However, I’ve been in love with crispy farro. It’s a fairly extreme crunch (to which Grace mentioned was a bit like grape nuts!) It’s a perfect way to use leftover farro or if you’re me, a perfect excuse to make a pot.

I love using Bob’s farro because it cooks up great every time. The flavor is perfectly warm and nutty and I know I can always trust the product I’m getting.

Cashew Cream + Vegan vs Not

Finally, a note about cashew cream. You really don’t need the cream for the soup because the sweet potatoes puree nicely. However, I love the extra level of richness the cashew cream gives. You could also get this from a splash of heavy cream or another type of nut cream.


Ginger Sweet Potato Soup with Crispy Farro

Ginger Sweet Potato Soup with Crispy Farro



1 tablespoon olive oil

2 medium sweet potatoes, peeled and cut into 1/2-inch cubes (roughly 4 cups)

2 garlic cloves, minced

2 teaspoons minced ginger

3 to 4 cups low-sodium vegetable broth

Salt, to taste

Zest from one lime

⅓ cup cashew cream


½ cup cooked farro

1 to 2 tablespoons olive oil

Black pepper, for serving


  1. Heat a decent-sized stock pot over medium-low heat. Add the olive oil followed by the cubed sweet potatoes. Cook for a couple minutes, just to start the cooking process. Stir in the minced garlic and ginger, cooking a minute or two more. Finally, measure in three cups vegetable broth and a sizable pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook until the sweet potatoes are tender; 15 to 20 minutes.
  2. While the soup is cooking, heat a skillet over medium-low heat. Add the olive oil, enough to coat the bottom of the pan. Add the farro to the hot oil and cook until the color of the farro deepens and the grain begins to crisp. Using a slotted spoon, scoop the farro from the pan and transfer to a bowl, set aside.
  3. Once the sweet potatoes are tender, puree using an immersion blender or regular blender. If the soup seems too thick, add a splash more vegetable broth. Return the soup to heat after blending and heat until hot. Once hot, remove from the heat and stir in the lime and cashew cream.
  4. Taste, adjust the salt level, then top with the crispy farro and a few sprinkles of black pepper.


Recommend using leftover farro (make it for dinner, save ½ cup for the next day).

Keywords: sweet potato soup

Disclosure: This recipe was created in partnership with Bob’s Red Mill. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.


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5- Ingredients Carrot Ginger Soup

5 Ingredients carrot ginger soup | Playful Cooking #soup #carrot #ginger #5ingredients #winterfood

Warm and silky to the palate with a hint of heat from the fresh ginger. This 5- ingredients Roasted Carrot Ginger Soup can warm you inside out! I can go for a bowl of soup anytime of the year but on days when I am under the weather, a hearty bowl of soup feels just right.

5 Ingredients carrot ginger soup | Playful Cooking #soup #carrot #ginger #5ingredients #winterfood
Last week was not very productive for me. First half of the week, I couldn’t find my mojo and the second half was spent taking care of my baby. Avyan had cough and cold. Although he was quite fine, running around like a monkey the entire day, he felt the need to find me close to him all the time. A lot of cuddling around and as expected, he transferred the bug to me. So, while he went to school today quite excited to hang around with his friends, I am here trying to get work done with an itchy throat and a bad headache. Hence, the soup to the rescue!

5 Ingredients carrot ginger soup | Playful Cooking #soup #carrot #ginger #5ingredients #winterfood

You know how some ingredients are just meant to be together, like a marriage made in heaven! Chocolate and Orange, Dill and Cucumber, Nectarine and Rosemary, Mango and Chili, Carrot and Ginger are few such flawless flavor combinations. You can barely go wrong with these pairings. When I pick these ingredients for pairing, I try to stay focused just on them and avoid adding too much spices or herbs. I just let these ingredients shine through and blend harmoniously.

Is roasting important?

Absolutely not! You can just let everything simmer in a large pot until softened and blend it into a smooth consistency. However, roasting does enrich the flavors and gives extra richness to the taste.

Few tidbits to keep in mind!

Use Fresh Ginger – You could use pre-grated frozen ginger or ginger powder or even ginger paste from a store-bought jar but the freshness and zest that you will get from fresh ginger is incomparable.

The Stock – I use stock instead of water only because there are no other spices or herbs that go in. It a quick 5-Ingredients soup and you will get great gravity in flavor from chicken or vegetable stock.

Heavy Cream or Coconut Cream – This is completely optional! I like to drizzle a little cream on my soup because it looks pretty and adds lushness at every spoonful.

5 Ingredients carrot ginger soup | Playful Cooking #soup #carrot #ginger #5ingredients #winterfood

5- Ingredients Carrot Ginger Soup

5- Ingredients Carrot Ginger Soup


  • 3 carrots
  • 1 sweet potato
  • 1 white onion
  • 1 tablespoon vegetable oil
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • 1-inch fresh ginger
  • 2 cups vegetable/chicken stock
  • for garnish (optional)

  • heavy cream or coconut cream to drizzle on top
  • fresh herbs finely chopped
  • roasted pine nuts or pumpkin nuts or any variety of nuts you like


  • Pre heat the oven to 400 F.
  • Peel the carrots, onion and sweet potato. Dice roughly in chunky cubes. Layer these evenly on a cookie sheet and drizzle with the oil, salt and pepper. Roast in the middle rack of the oven for 30 minutes, tossing once in between.
  • Place a pot at medium high heat and pour the stock. If the stock is sodium-free, add 1 teaspoon of salt. Bring it to a boil and then, add all the roasted carrots, sweet potato and onion. Grate the ginger and add it the pot. Let it simmer for 10 minutes.
  • Using either a hand blender or a stand blender, blend it into a smooth consistency. Check for salt and add any, if needed.
  • Just before serving, add the garnish mentioned above or serve as is.



Copyright: Playful Cooking

5 Ingredients carrot ginger soup | Playful Cooking #soup #carrot #ginger #5ingredients #winterfood5 Ingredients carrot ginger soup | Playful Cooking #soup #carrot #ginger #5ingredients #winterfood

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Tortellini, Turkey Sausage, Sweet Potato, and Kale Soup


We’re back with more soup today! Today we have our Tortellini, Sausage, Sweet Potato, and Kale Soup for you guys! This soup couldn’t be easier to throw together, especially bc we’re ‘cheating’ a little with store bought tortellini. This soup gives you everything you need, like some carby goodness from the tortellini, a nice salty protein kick from the turkey sausage, and a healthy dose of vegetables to balance everything out. This soup is so easy, it really makes the perfect weeknight dinner, especially with a nice crusty baguette to sop up all the flavorful broth. Enjoy! xx, Jenny


Tortellini, Turkey Sausage, Sweet Potato, and Kale Soup

Makes about 2 1/2 quarts

2 tablespoons extra virgin olive oil, divided
8 ounces hot or sweet Italian turkey sausage, rolled into mini meatballs (about the size of a penny)
1 medium sweet potato, peeled and diced
1/2 sweet onion, chopped
2 garlic cloves, thinly sliced
1 head kale, ribs removed and chopped
1 1/2 quarts good quality (preferably unsalted) chicken stock
12 to 14 pieces store bought cheese tortellini (your favorite brand)
salt and pepper to taste

freshly grated Parmesan


1. Pour 1/2 tablespoon oil into a large pot over medium heat and add rolled sausage. Lightly sear on all sides for 1 to 2 minutes and transfer to a plate.
2. Wipe pot clean and add remaining oil. Add sweet potato and saute for 4 to 5 minutes. Add onion and garlic, season with salt and pepper and continue to saute for another 4 to 5 minutes.
3. Add kale to pot and wilt for 2 to 3 minutes.
4. Pour stock into pot, and salt and pepper and simmer for about 15 minutes.
5. Add sausage back to pot and continue to simmer for an additional 2 to 3 minutes.
6. Raise stove heat to medium-high and bring soup to a boil.
7. Add tortellini and boil for 3 to 4 minutes or until tortellini has just cooked through and vegetables are tender.
8. Ladle soup into bowls and top each with a generous amount of grated Parmesan and cracked black pepper. Serve.

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A Favorite Broccoli Cheddar Soup

I’m going to argue that this is the type of soup that needs to be made to order. While many soups and stews get more complex and enticing after a day or so in the refrigerator, I don’t find that to be true when it comes to soup of the broccoli variety. Am I alone here?
A Favorite Broccoli Cheddar SoupDay-old broccoli soup always smells very strong (and not in a good way) and tastes overcooked, as if from a can. The good news is this version couldn’t be simpler to make, and it’s perfect for those times when I feel like I need something with a serious nutritional punch. I give the soup a bit of an unexpected twist by topping it with golden, crunchy, mustardy croutons. Which you can skip, but I wouldn’t.
Broccoli Cheddar Soup Recipe

Topping Ideas

Aside from the croutons, this soup likes crusty, toasted walnut bread, or olive bread. It likes a good sheep feta in place of cheddar if that’s what you happen to have on hand, or a kiss of harissa whisked into a bit of olive oil. I know people like to pair broccoli with blue cheese. Personally, I find that to be over-powering, but if you really love blue cheese, that might be another direction to explore. If you have any other ideas, let me hear them – I make this soup often enough that I need fresh angles to work!

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Loaded Baked Potato Soup | Spoon Fork Bacon


Hi guys! We’ve know we’ve been MIA since around the end of the holidays, but we both needed a lil break to revamp for the new year! We’re back though and kicking things off with this Loaded Baked Potato Soup! I love winter because I basically consider it soup season and I LOVE LOVE LOVE soup. Soups are just so darn comforting and I can eat them for every meal.

Today we’ve turned a classic dish of baked potato into our Loaded Baked Potato Soup! We know this isn’t anything new, but we love this hearty soup so much and wanted to add our version into the mix. One of my favorite things about this soup is going crazy on the toppings. Seriously. I love adding tons of cheese, chives, and bacon on top of mine, pretty typical…BUT I also love adding crispy fried shallots! It adds a great texture contrast to the rest of the dish and you can buy them pre-made in bags or jars at almost any asian grocery. This soup is so easy and extra satisfying! Enjoy! xx, Jenny


Loaded Baked Potato Soup

Makes about 2 quarts

4 russet potatoes (about 1 1/2 pounds), scrubbed clean
5 tablespoons unsalted butter, cubed
1 small diced shallot
1/4 cup all-purpose flour
3 cups milk
1 cup chicken or vegetable stock
1/2 cup sour cream
salt and pepper to taste
shredded cheddar cheese
crispy cooked, crumbled bacon
sliced chives
crispy onions or shallots, optional


1. Prick potatoes all over with a fork and place directly onto center oven rack, 2 inches apart.
2. Bake potatoes until fork tender, 1 hour to 1 hour 15 minutes.
3. Remove potatoes from oven and cool until no longer steaming. Peel potatoes and dice.
4. Place a large pot over medium heat and melt butter. Add shallots and saute for 2 to 3 minutes. Season with salt and pepper.
5. Add flour and continue to cook for 3 to 4 minutes.
6. Stir in milk and stock until no lumps remain and continue to simmer until mixture thickens enough to coat the back of a wooden spoon. Stir in potatoes, season with salt and pepper and simmer for 5 to 6 minutes.
7. Using an emersion blender, blend soup until smooth. Stir in sour cream and adjust seasonings. (If soup is too thick, stir in an extra 1/2 cup to cup of milk).
8. Ladle soup into bowls and top with a bunch of shredded cheese, crumbled bacon, sliced chives, and crispy shallots or onions, if using. Finish with more cracked black pepper and serve.

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Most Popular Soup Recipes of 2018

No one loves a good soup or stew more than I do. That said, some soups get much more love than others when I post them here. Seeing as we’re deep in the heart of soup season, I thought I’d wrangle a list of the most popular soup recipes . from last year, 2018. If none of those seem quite right, here’s where you can poke around this archive of past soup recipes. 

A List of the 2018 Most Popular Soup Recipes .

1. Best Simple Cauliflower Soup – If you are looking for a go-to simple soup with a short ingredient list. Boost it with a favorite yellow curry paste for a variation. 

A List of the 2018 Most Popular Soup Recipes .

2. Spicy Instant Pot Taco Soup – A family fave. This taco soup is a hearty melding of beans, and corn, and taco spices, and quinoa. A great main to build a weeknight meal around.

A List of the 2018 Most Popular Soup Recipes .

3. Coconut Red Lentil Soup – A long-running favorite here. You’re looking at a special lentil soup, an Ayurvedic dal recipe from the Esalen Cookbook years ago. Red lentil based, curry-spiced coconut broth with back notes of ginger and tomato, with slivered green onions, and curry-plumped raisins.

A List of the 2018 Most Popular Soup Recipes .

4. White Bean Soup with Pesto Herb Dumplings – Everyone loves dumplings. This is a hearty white bean soup topped with pillowy dollops of herb-packed pesto dumplings. Simple to make either vegan or vegetarian.

A List of the 2018 Most Popular Soup Recipes .

5. Curried Tomato Tortellini Soup – Another family friendly fave – a lentil and tomato-based stew, dotted with plump, tender dumplings, spiked with a range of spices, and boosted with plenty of spinach. Perfect one-bowl meal.

A List of the 2018 Most Popular Soup Recipes .

5. Vegetarian Split Pea Soup – Perfect for a busy weeknight, this delicious, simple vegetarian split pea soup is made from the shortest list of ingredients.

A List of the 2018 Most Popular Soup Recipes .

7. Instant Pot Minestrone Soup – This was popular with Instant Pot enthusiasts. A fairly classic minestrone, made with dried beans, not canned. 

A List of the 2018 Most Popular Soup Recipes .

8. A Simple Carrot Soup – Another simple blender soup makes the list. The base of this carrot soup is spiked with dollop of red curry paste, and then pureed into silky oblivion.

A List of the 2018 Most Popular Soup Recipes .

9. Ten Ingredient Alkalizing Green Soup – The quintessential wellness soup. A unique mix of spinach, herbs, garlic, with silky coconut cream, and some green split peas for staying power delivers a potent, alkalizing green soup.

A List of the 2018 Most Popular Soup Recipes .

10. CAP Beauty No Bone Broth – This mineral-rich alternative to animal bone broth was super popular. 

A List of the 2018 Most Popular Soup Recipes .

11. The Creamiest Vegan Soup (Cauliflower) – This soup is different than most “creamy” vegan soups I come across. It uses a clever trick to achieve its texture.

A List of the 2018 Most Popular Soup Recipes .

12. Vegetarian Tortilla Soup – Put in the effort to prep the baked tortilla matchsticks, which act as a perfect contrast to the full-bodied, spicy brothy vegetarian soup.

A List of the 2018 Most Popular Soup Recipes .

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