Savory Spoonful
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Soups

Ladle-ready bowls for every cold-weather evening.

Soups

Roasted Tomato Basil Soup

Slow-roasted tomatoes give this velvety soup a deep, sweet backbone. Perfect with grilled cheese.

What you need

  • 2 lb ripe plum tomatoes, halved
  • 1 onion, quartered
  • 4 garlic cloves, unpeeled
  • 3 tbsp olive oil
  • 2 cups vegetable or chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup fresh basil leaves
  • 1 tsp sugar
  • Salt and pepper, to taste

Spoonful tip: a small pinch of sugar balances the acidity of the tomatoes.

How to make it

  1. Roast. Toss tomatoes, onion and garlic with oil on a sheet pan; roast at 425°F (220°C) for 30 minutes until charred at the edges.
  2. Simmer. Squeeze the garlic from its skins into a pot with the vegetables and broth; simmer 10 minutes.
  3. Blend. Add basil and puree with an immersion blender until silky.
  4. Finish. Stir in cream, sugar, salt and pepper and warm gently.
  5. Serve. Ladle into bowls with extra basil and a drizzle of oil.
Soups

Grandma-Style Chicken Noodle Soup

A golden, clear broth, tender chicken and wide egg noodles. The cure for everything.

What you need

  • 2 lb bone-in chicken thighs
  • 2 tbsp butter
  • 1 onion, diced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 3 garlic cloves, minced
  • 8 cups chicken broth
  • 2 bay leaves
  • 2 cups wide egg noodles
  • Fresh parsley and dill
  • Salt and pepper

Spoonful tip: cook the noodles in the soup only if you are eating it right away; otherwise boil them separately.

How to make it

  1. Sweat the vegetables. Melt butter in a Dutch oven and cook onion, carrots and celery 6 minutes; add garlic.
  2. Simmer the chicken. Add chicken, broth and bay leaves; simmer gently for 25 minutes.
  3. Shred. Remove chicken, discard skin and bones, and shred the meat.
  4. Noodles. Add noodles to the pot and cook until tender, about 7 minutes.
  5. Finish. Return chicken, add herbs, and season well.
Soups

Broccoli Cheddar Soup

Creamy and sharp, with plenty of tender broccoli and a ribbon of sharp cheddar.

What you need

  • 4 cups broccoli florets, chopped small
  • 3 tbsp butter
  • 1 small onion, diced
  • 3 tbsp flour
  • 2 cups broth
  • 2 cups whole milk
  • 1 carrot, grated
  • 2 cups sharp cheddar, freshly grated
  • 1/4 tsp nutmeg
  • Salt and pepper

Spoonful tip: grate your own cheese, because pre-shredded cheese can turn grainy.

How to make it

  1. Roux. Melt butter, soften the onion for 4 minutes, then stir in flour for 1 minute.
  2. Liquid. Whisk in the broth and milk until smooth and slightly thick.
  3. Vegetables. Add broccoli and carrot; simmer 12 minutes until tender.
  4. Blend a little. Pulse the soup a few times, leaving some pieces whole.
  5. Cheese. Off the heat, stir in cheddar a handful at a time with nutmeg, salt and pepper.