Two Perfect Soups

Recently we've found ourselves cooking up a lot of soup in our kitchen despite the lingering summer heat. Whether they're a meticulously blended, velvety smooth accompaniment to a weeknight grilled cheese or an antidote to a surprise case of tonsillitis (yep—that happened), any reason is a good reason for the two flawlessly savory soups below. Try either one of these rustic takes on classics next time you need a good family pleaser, feel a little under the weather, or just want to celebrate chillier weather in style.

Soup 1: Rustic Tomato Soup

INGREDIENTS

DIRECTIONS

  1. After slicing the shallots and fennel, pop them in a dutch oven or small stock pot heated over medium heat with a few drizzles of olive oil. Season with a few shakes of our Sneaky Greens Himalayan Pink Salt. Cook them, stirring occasionally, for about 10 minutes or until they're soft and fragrant.
  2. Add in the paprika, cayenne pepper, and fennel seed. Stir together.
  3. Now for the fun (and messy, so be forewarned!) part: Open the cans of tomatoes and add them to the pot, but crush the tomatoes in your hands as you go. Season the pot with more salt and grinds of our Sneaky Greens Organic Black Pepper to taste. Stir to combine.
  4. Let the pot simmer for about half an hour, stirring occasionally. In the mean time, prep a side of bacon grilled cheese sandwiches or some other great tomato soup pairing.
  5. Add the pat of butter and let it melt down. Add the water.
  6. Blend the soup either with a hand-held immersion blender or by transferring to a regular blender. Immersion blenders are our preferred method of business, but regular blenders will ensure your soup has that perfectly uniform, velvety consistency.
  7. Season to taste with more salt and pepper and keep on low before serving warm.

Tomato soup freezes well, so we recommend putting a few cups in the freezer for lazy autumn nights to come.

This recipe was originally adapted from bon appétit

Soup 2: Roasted Chicken Noodle Soup

This soup is one that we make with a little bit of chef's intuition in mind, so don't worry about measurements—just add everything to taste!

INGREDIENTS

DIRECTIONS

  1. To start, heat up some olive oil in a dutch oven or stock pot. Cook your chicken over medium heat until browned. You can either chop it into small pieces before adding it to the pot or pull it apart with a fork as it browns. Once your chicken is done, set it aside on a plate. 
  2. Heat up a bit more olive oil to the same pot. Add the chopped onion, carrots, celery and garlic to the pot. Add whatever herbs you have on hand and grinds of our Sneaky Greens Salt and Pepper to taste. Let the veggies cook until the onion begins to turn clear and becomes fragrant. Stir occasionally.
  3. Add the chicken stock until it rises a few inches above the veggies. Add back the roasted chicken. Finally, add the noodles.
  4. Simmer the soup until the noodles are al denté. 

This soup is best served with toast and butter or just a warm blanket on the couch.