Simple soups to make
These two soups make quick and easy weeknight dinners. With minimal prep and maximum flavor, these recipes will surely be added to your stash of go-to dishes.
Creamy tomato basil soup
Yield: Serves 6
32 ounces canned roasted tomatoes
2 cups chicken stock
22 fresh whole basil leaves
2 cups heavy cream
¼ pound unsalted butter
1. Place tomatoes with juice into a large pot with the chicken stock, and simmer for 30 minutes.
2. In a blender or food processor, puree the tomato mixture with 10 basil leaves; set aside the remaining basil leaves for garnish.
3. Return mixture to the large pot, and stir in cream and butter over low-medium heat.
4. Ladle into a soup bowl, and garnish with basil leaves and freshly ground black pepper. Serve hot with your favorite grilled cheese sandwich for dipping.
Simple wonton soup
Yield: Serves 4
10 ounces ground chicken
½ cup finely chopped Napa cabbage
3 scallions, finely chopped
1 tablespoon minced ginger
1 ½ teaspoons soy sauce
1 teaspoon sesame oil
¼ teaspoon cracked black pepper, plus more for serving
20 wonton wrappers
32-ounce box of chicken broth
4 cups water
3 scallions, diagonally sliced
3 teaspoons rice vinegar
½ teaspoon sesame oil
1. In a medium bowl, prepare the wonton filling by mixing chicken, cabbage, scallions, ginger, soy sauce, sesame oil and black pepper with a fork.
2. On a clean surface, fill one wonton wrapper at a time with a teaspoon of filling. Fill a small bowl halfway with water – dip index or middle finger in the water to dampen, then wet the edges of the wonton. Fold the wrapper in half to form a triangle, and press all edges together to seal. Set aside.
3. To make the soup: In a large pot, combine broth, water and a dash of salt. Bring to a boil, then add the wontons one by one. Reduce heat to medium, and simmer until wontons are cooked (4-6 minutes). Stir in scallions, rice vinegar and sesame oil.
4. Top with freshly cracked black pepper and serve immediately.