When it’s cold outside, there’s nothing more delightful that warming your body with a delicious hot soup. Whether for lunch or dinner, soup makes an ideal one-course entree, or an excellent first course for a larger meal. Try these hot soups for cold days.
- Roasted Tomato Soup
- Easy French Onion Soup
- Slow Cooker Thai Chicken Noodle Soup
Roasted Tomato Soup
- 3 pounds plum tomatoes, quartered
- 1 yellow onion, halved and quartered
- ½ red bell pepper, chopped
- 3 TBSP olive oil
- 1 TBSP sea salt
- 1 ½ tsp freshly ground black pepper
- 3 cloves garlic, halved
- 5 cups low-sodium chicken broth
- 2 tsp dried basil
- 1 tsp dried parsley
- Preheat oven to 450 degrees. Line a large baking sheet with foil.
- In one layer, spread tomatoes, onion, and red bell pepper on baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast in preheated oven for 30 minutes. Add garlic and continue roasting until mixture is tender, about 15 minutes.
- In large stockpot, bring chicken broth, basil, and parsley to a boil. Reduce heat and simmer.
- Place half the tomato mixture in a blender and pulse a few times before blending until smooth. Add small amounts of chicken broth if needed. Repeat with second half of tomato mixture.
- Add tomato mixture to stock pot, stir to combine with stock, and simmer 5 minutes.
Serving suggestions: toasted croutons
Easy French Onion Soup
- 3 TBSP butter
- 4 cups thinly-sliced onions (4-5 medium onions)
- 4 (10 ½ oz) cans condensed beef broth
- 4 slices French bread, 1” thick
- 4 TBSP shredded Gruyere cheese, plus more for garnish
- Grated Parmesan cheese
- In a large skillet over medium low heat, melt butter. Sauté the onion in butter until very soft and golden brown in color, about 8-10 minutes.
- Pour the beef broth into a medium saucepan, add cooked onion. Bring to a boil. Reduce heat to low and cover. Simmer 25-30 minutes.
- Meanwhile, heat the broiler and place the French bread slices on a foil-lined baking pan. Toast approximately 4 inches from the heat until golden brown on both sides. Sprinkle with Gruyere and Parmesan cheeses and broil until cheese is melted and bubbly.
- Pour the onion soup into bowls and float a slice of toasted French bread on top. Sprinkle with extra cheese.
Slow Cooker Thai Chicken Noodle Soup
- 1 large onion, halved
- 1 piece fresh ginger (3-4”), halved lengthwise
- 1 TBSP canola oil
- 1 rotisserie chicken
- 1 cinnamon stick (3”)
- 5 whole cloves
- 3 whole star anise
- 1 tsp coriander seeds
- 1 tsp fennel seed
- 3 quarters reduced-sodium chicken broth
- 1 pkg (8.8 oz) rice noodles
- 2 TBSP brown sugar
- 2 TBSP fish sauce
- 1 TBSP lime juice
- Optional ingredients: bean sprouts, fresh basil leaves, fresh cilantro leaves, thinly sliced green onions, chili garlic sauce, fish sauce, lime wedges
- Preheat broiler. Place onion and ginger on a foil-lined baking pan. Drizzle with oil. Broil 3-4” from heat for 8-10 minutes or until well browned.
- Remove chicken from bones, reserving carcass. Shred meat. Place carcass, onion, ginger, spices and broth into a 6-quart slow cooker. Cook on low for 6-8 hours.
- Cook noodles according to package instructions. Strain soup and keep warm. Discard carcass, vegetables and spices. Stir in brown sugar, fish sauce and lime juice. Place noodles and chicken in soup bowls. Ladle broth into bowls. Add toppings of choice.
Let Maison Culinaire Cook Up Some Soup for You
At Maison Culinaire, we specialize in an International menu for our catering services. This means you can order up soups from any culture on our planet! Create a theme or a sampler flight of soups as part of your corporate lunch, or as a first course in your catered event.
Maison Culinaire provides full-service catering for weddings, corporate events, private parties, and state and federal government events. We’re committed to providing an outstanding food experience, prepared and served impeccably. When you demand the finest in culinary artistry, demand Maison Culinaire. Serving Northern Virginia, Maryland and Washington, D.C. Contact us today to schedule your event catering.