The weather is chilly, and for me and many others, that means soup season! Nothing better than cozying up on the couch with a blanket, a hot bowl of soup in your hands as you watch a Christmas movie, with the Christmas tree glowing beside you. I like trying new soup recipes, but I also really like an easy soup that can be quick and simple. Here’s three recipes that I’ve tried and love.
These first two recipes (which were found through blogger, @cottonstem) require verrrrry little effort–which is nice during this busy time of year! These two recipes are made with ingredients from Trader Joe’s, but I’m sure you could substitute with similar things from another grocery store! Thankfully, we have a couple Trader Joe’s in the Indianapolis area.
Roasted Red Pepper + Tomato Soup from Trader Joe’s
2 boxes of Trader Joe’s Roasted Red Pepper Soup
2 cans of Fire Roasted Tomatoes
Pinch of sugar
Shaved Parmesan Cheese
Bread of choice (optional)
All you have to do is warm up the soup in a stock pot, simmer the roasted diced tomatoes in a separate pan and add a pinch of sugar to get the acidity out. Mix the soup with the tomatoes and top with shaved parmesan cheese. I love a good bread with my tomato soup–my favorite option is the focaccia bread from Trader Joe’s. SO GOOD. You could also pair it with a grilled cheese sandwich, which is also delicious. OR make a grilled cheese out of the focaccia bread–okay wow, YUM.
Chicken and Veggie Soup
4 jars of Trader Joe’s Garden Vegetable Soup
1-2 Rotisserie Chickens
Bread of Choice (optional)
Shaved Parmesan Cheese (optional)
Heat your jars of soup on low while you shred the rotisserie chicken, add the chicken to the pot, let it all warm up for a few minutes, and that’s it! Slice up some french bread, add some butter, parmesan cheese, and parsley and throw it in the oven for a perfect parmesan toast to dip in your soup!
Chicken Corn Chowder (found on Pinterest- The Diary of a Real Housewife)
2 cup chicken breast (cooked and cubed or shredded)
1/4 cup unsalted butter
1 cup red bell pepper (diced)
1 cup onion (diced)
1 teaspoon minced garlic
1/2 cup all-purpose flour
6 cups chicken broth
3 red potatoes (diced)
4 oz green chilies
12 oz corn
1 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups half and half
1/2 cup bacon (cooked and crumbled)
green onion (chopped for topping)
In a large soup pot melt the butter. Add in the onion and bell pepper and saute for a couple minutes until tender. Add in the minced garlic for the last 30 seconds or so.
Whisk in flour and let it dissolve and then slowly whisk in the chicken broth. When all of the chicken broth is in the soup, add the cooked chicken, diced red potatoes, green chilies, corn, and the seasonings. Bring to a boil and then reduce to simmer and allow to cook for about 15-20 minutes.
Remove from heat and mix in the half and half. Serve with the cooked crumbled bacon and chopped green onion.