As we wait for the leaves to change and the cooler air to fully hit us, it is time to dust off some warm, delicious soup recipes! Southern Living shared some amazing recipes that take under 25 minutes, and many of the ingredients you may already have on hand. This hearty recipes are sure to keep you warm and completely satisfied!
Tomato & Black Pepper Soup
1 (28-oz.) can whole tomatoes
1 (12-oz.) jar roasted red peppers, drained
1/4 cup half-and-half
1 1/2 teaspoons kosher salt
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
2 garlic cloves
Preparation
Process all ingredients and 1/4 cup water in a food processor until smooth. Transfer mixture to a medium-size saucepan, and cook over medium-high heat, stirring often, 8 minutes or until hot. Serve when done!
Loaded Potato Soup
4 (6-ounce) red potatoes
2 teaspoons olive oil
1/2 cup pre-chopped onion
1 1/4 cups fat-free, lower-sodium chicken broth
3 tablespoons all-purpose flour
2 cups 1% low-fat milk, divided
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 bacon slices, halved $
1.5 ounces cheddar cheese, shredded (about 1/3 cup)
4 teaspoons thinly sliced green onions
Preparation
- Microwave potatoes on High for 13 minutes or until tender, be sure to pierce with a fork before microwaving. Cut in half to allow them to cool slightly.
- While potatoes cook, heat oil and onions in a saucepan over medium-high heat for about 3 minutes. Add broth, flour, 1/2 cup milk- keep at a boil for a minute or two. Then, remove the soup from heat; stir in sour cream, salt, and pepper.
- Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
- Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
Chicken and Vegetable Soup
1 (32-ounce) container fat-free chicken broth
4 skinned & cooked, bone-in chicken breast halves (rotisserie chicken)
1 medium onion, chopped
2 celery ribs, chopped
1 (14-ounce) package frozen white corn
1 (16-ounce) package frozen baby lima beans
1 (14 1/2-ounce) can crushed tomatoes
1/3 cup ketchup
1/4 cup chopped country ham
1 tablespoon sugar
3 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/2 to 1 teaspoon hot sauce
1 teaspoon dried marjoram
Preparation:
Bring broth to a boil at medium-high heat. Add chicken, onion, and celery. Reduce heat, and simmer until vegetables are tender.
Add corn, and the remaining nine ingredients on the list. Bring to a boil for a few minutes, and let it simmer until you are ready to serve!